Biscotti ripieni di Nutella

Biscotti ripieni di Nutella


  • 150 g of flour

  • 75 g of sugar

  • grated garlic of 1/2 lemon

  • a pinch of salt

  • 2 yolks (cold fridges)

  • 90 g of butter

  • Nutella

  • Powdered sugar


  1. Combine flour, sugar and the two yolks.

  2. Add the grated zest of 1/2 lemon and a pinch of salt.

  3. Work it all fast with your fingers.

  4. Add the butter and knead until it forms a bundle.

  5. Cover with saran and  let it rest in the fridge for about 40 minutes.

  6. Roll the dough.

  7. With a square cube (or the shape you prefer) cut the short pastry to get a number of shapes as they will be used in pairs.

  8.  Place half on a baking sheet with baking paper and with a spoon, pour plenty of Nutella in the center.

  9. Overlap the remaining pasta squares by pressing their fingers around to close them on all sides and cook in a ventilated oven at 350° for 15-20 minutes.

  10. Sprinkle with powdered sugar.

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