No. 227: Nutella-Pistachio Biscotti

This weekend was quite full. I'll probably give the recap in a couple of posts since we had so much on our plates!

The most important update is that my brother and his wonderful girlfriend, Athena (best name ever!), arrived Saturday morning in San Francisco. They are here for a week-long tour of Northern California, spending a few days with us and then heading up to the Redwood National Forest.

The same day they arrived we had plans to attend a friend's massive annual tailgate at the Oakland A's game. We made our guests tag along, which turned out to be a super fun day with many friends.

Nutella-Pistachio Biscotti

My love affair with Nutella was rekindled last weekend in Austin, so I promptly bought a jar and decided to incorporate it into as many things as possible. These biscotti sounded like a great addition to the tailgate.


4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup unsalted pistachios, shelled and roughly chopped
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon granulated sugar
1/4 cup powdered sugar
3 tablespoons boiling water

To make

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat.

In a large mixing bowl, beat together 3 eggs, 1 egg yolk (reserve the extra egg white) and 1 cup granulated sugar until well mixed. Add 3/4 cup Nutella; mix well. Gently stir in flour, salt and baking powder along with the pistachios.


Divide dough in half and form into two 12 x 2-inch logs on prepared baking sheet.


(I made one large, flat log per family biscotti tradition.)

Brush logs with remaining egg white and sprinkle with 1 tablespoon sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking.

Turn oven down to 300 degrees. Remove logs from oven and let cool for 10 minutes.

Cooling log

While warm, cut logs width-wise on slight diagonal to form 1/2 inch-wide strips. Lay on sides on baking sheet.

Ready to bake again

Bake cookies for another 15 to 20 minutes. Remove from baking sheet.

Optional Step for Glazing: When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze.

The results

These were pretty yummy little biscotti! I loved the big chunks of pistachio with the Nutella; would never have thought of that combination.

Packed up for the tailgate

The Nutella flavor didn't sing through as much I would have hoped. I'm wondering if I could add another 1/2 cup or so to the batter for next time. I think they'd still bake just fine and if anything, they'd be softer and chewy ... mmm.

I'm pleased to say that these were gobbled up at the tailgate very quickly!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina