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These nutella biscuits are inspired by Ferrero's popular treat, made with hazelnut spread sandwiched between two honey shortbread cookies.
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!
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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
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.
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
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.
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.
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.
You know the biscuits are done when the edges are firm and golden brown. They cook quick since they are thinner.
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.
Other Dessert Recipes
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.
Nutella Biscuits
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.
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