• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Desserts → Cookies

    Nutella Biscuits

    February 24, 2021 | Updated March 31, 2021 by Ryan Leave a Comment

    523 shares
    Jump to Recipe Print Recipe
    nutella biscuits stacked on a white board
    biscuit leaning against another and bitten in half
    nutella biscuit bitten in half and on top of four others
    4 stacked nutella biscuits on top of each other

    This post may contain affiliate links. Please read my disclosure.

    These nutella biscuits are inspired by Ferrero's popular treat, made with hazelnut spread sandwiched between two honey shortbread cookies.

    4 stacked nutella biscuits on top of each other

    I love trying to make my own version of popular desserts at home, from homemade Oreos to copycat Cherry Garcia ice cream.

    So my latest recipe I tackled were these nutella biscuits. I remember hearing about them back in 2019 when they were first introduced in Italy. They took the country by storm and supermarkets struggled to keep up.

    Soon the bite-sized treat expanded to other countries and made their way across the pond. I immediately ordered them on Amazon when I had the chance.

    If you've never had one, it comprises a golden and crunchy biscuit that is like a mini-pie shape so the hazelnut can sit inside. It is then topped with another biscuit with a heart on top. They are quite addicting.

    After doing some research, I did my best to get them as close to possible which is why milk powder and honey is in it.

    I tried a few different ways to create the shallow cup base but in my mind the effort wasn't worth it. So I instead decided to sandwich the nutella between two cookies. While they might not look exactly the same, trust me when I say these copycat nutella biscuits taste like the real thing!

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • Biscuit or Cookie
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Dessert Recipes
    • Nutella Biscuits
    nutella biscuits stacked on a white board

    Ingredient Notes

    • Honey - when making this recipe I originally didn't use honey as I was worried it would make the cookie too soft, but I found the right combination of dry ingredients so it could be closer to the original which has honey in it for added sweetness.
    • Cornstarch - while the real thing has wheat starch, I used cornstarch as it helps make the cookie not overly tough, but just crunchy enough.
    • Milk powder - another ingredient that is pulled from the ingredient list on the back of the bag, the milk powder helps absorb some of the extra liquid from the honey but also gives the benefit of a slightly milk flavor without more liquid.
    • Nutella - obviously you can't have these biscuits without it. I just use store-bought, but you can always make your own!

    Ingredient Swaps

    • While I liked the flavor of the light brown sugar, regular granulated sugar or even caster sugar works as well.
    • If you don't have honey, maple syrup makes for a great substitute.
    • Instead of cornstarch, arrowroot is a good one-to-one substitute.

    Step-by-Step Photos

    process shots of making biscuit dough

    Beat together the butter, sugar and vanilla extract for 4-5 minutes before adding the dry ingredients. Knead a few times to form a ball and then roll out to ⅛ inch (about 3 mm) thick. After placing in fridge for 30 minutes, use a 1 ½ inch (about 4 cm) round cookie cutter to cut shapes.

    process shots of cooking biscuits and stuffing with nutella

    Place on baking sheet and bake at 350°F (177°C) for 7-8 minutes. Pipe Nutella on one biscuit and press another biscuit on top.

    Biscuit or Cookie

    Here in America, we view biscuits as flaky bread loaded with butter. Similar to a scone.

    But overseas, biscuits are what we view as cookies. However there are some differences. Cookie actually means "little cake" and were made to test the temperature of the oven. A chocolate chip cookie is what most Americans associate with.

    A biscuit means "twice baked" and are typically more firm and thinner, with less ingredients. They are similar to shortbread cookies.

    I view what I'm making as a cookie since I'm American, but since these are based on an Italian treat, I have to name them by their proper name - nutella biscuits! Whatever you call them, they are delicious!

    FAQs

    What is the Best Thickness for these Biscuits?

    ⅛ inch (3 mm) is best. That way they are durable enough to handle and decorate but delicate enough where they are slightly crunchy.

    If you decide to go to ¼ inch (6 mm), then you need to bake an additional 2-3 minutes.

    How Do I Know the Cookies are ⅛ Inch Thick?

    I use a rolling pin that tells me the thickness that I'm rolling out. While you can use a ruler, if you bake at all, I wouldn't use anything else for these nutella biscuits.

    How Do You Keep them from Spreading?

    Two important factors are making sure your dough is chilled and using parchment paper.

    After cutting out the shapes, the biscuit dough has warmed up so place back in the fridge for 15 minutes to firm back up.

    How Do I Know When the Biscuits are Done?

    You know the biscuits are done when the edges are firm and golden brown. They cook quick since they are thinner.

    Can I Freeze the Nutella Biscuits?

    These will freeze well up to 3 months. Just place in an airtight container. When you are ready to eat, thaw the cookies in the fridge or at room temperature.

    You can also freeze the dough for up to 3 months before rolling out. Just prepare through step 2 and shape into two discs. Wrap in plastic wrap and place in the fridge. When you are ready to prepare, thaw at room temperature for 1 hour before rolling out and following the remaining steps.

    Pro Tips/Recipe Notes

    • The butter for this nutella biscuits recipe should be at room temperature, which helps the dough mix easily and evenly.
    • If you don't have milk powder, just replace with 2 additional tablespoon of cornstarch.
    • Use parchment paper when rolling out the dough so it doesn't stick.
    • Roll out the dough first before placing in fridge for 30 minutes so it is easier to get to ⅛" thickness.
    nutella biscuit bitten in half and on top of four others

    Other Dessert Recipes

    • Pecan Sugar Cookies
    • Hazelnut Cookies
    • Chocolate Sugar Cookies
    • Homemade Sugar Cookies

    If you’ve tried these nutella biscuits or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    4 stacked nutella biscuits on top of each other
    Print Recipe
    5 from 3 votes

    Nutella Biscuits

    These biscuits are inspired by Ferrero's popular treat, made with hazelnut spread sandwiched between two honey shortbread cookies.
    Prep Time15 mins
    Cook Time15 mins
    Chilling Time45 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 30 cookies
    Calories: 142kcal
    Author: Ryan Beck

    Ingredients

    • 12 tbsp (170g) unsalted butter, at room temperature
    • 6 tbsp (75g) light brown sugar
    • 2 tablespoon honey
    • ½ teaspoon vanilla extract
    • 1 ½ cups (188g) all-purpose flour
    • ¼ cup (30g) cornstarch
    • 2 tbsp (16g) nonfat dry milk powder
    • ⅛ teaspoon salt
    • 1 cup Nutella

    Instructions

    • In a stand mixer with a paddle attachment, beat together the butter, sugar, honey and vanilla extract on on medium speed for 4-5 minutes or until light and fluffy.
    • On low speed, slowly add the flour, cornstarch, milk powder and salt to the butter mixture. Do not over mix but make sure all the flour is incorporated. 
    • Turn the dough out onto a lightly floured surface and press the dough into a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk and divide in half. Roll each piece out between sheets of non-stick parchment paper until ⅛ inch (about 3mm) thick. Place in the fridge for 30 minutes or until firm.
    • Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper. Take out the dough and use a 1 ½ inch (about 4 cm) round cookie cutter to cut shapes. Re-roll any unused dough and cut again. Place the dough in the fridge for 15 minutes.
    • Bake 1 sheet for 7-8 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack. Repeat with the other baking sheet.
    • Put the Nutella into a piping bag and pipe about 1 teaspoon of the nutella on one cookie. Place the second cookie on top and press down slightly. Repeat with remaining cookies.

    Notes

    • The butter should be at room temperature, which helps the dough mix easily and evenly.
    • If you don't have milk powder, just replace with 2 additional tablespoon of cornstarch.
    • Use parchment paper when rolling out the dough so it doesn't stick.
    • Roll out the biscuit dough first before placing in fridge for 30 minutes so it is easier to get to ⅛" thickness.
    • You know cookies are done when the edges are firm and golden brown.

    Nutrition

    Serving: 1biscuit | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Gnocchi Carbonara
    Oreo Waffles »
    523 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    523 shares