How to make Gennaro Contaldo's Nutella sandwich biscuits
Posted on May 28 2020
Quick and simple to make, these Biscotti alla Nutella are a joy to eat! The dough is delicate and just like my 'basic biscuit' with the addition of orange zest. Once cooked, they are sandwiched together with Nutella spread, which I am sure the kids will love to help out to make! They will keep for a week if stored properly, but I doubt they will last that long!
Makes 11 biscuits
- 150g plain (all-purpose) flour
- 100g cold unsalted butter, cut into small chunks
- 70g cup icing (confectioners’) sugar, sifted, plus extra for sprinkling
- grated zest of ½ orange
- seeds of ½ vanilla pod (bean)
- 1 egg yolk
- about ½ small jar (about 100g) of Nutella
Sift the flour into a bowl, add the butter and rub it in until it resembles breadcrumbs. Mix in the icing sugar, orange zest and vanilla seeds. Add the egg yolk and work into a smooth dough, working quickly to avoid the dough getting warm. Form the dough into a ball, wrap in clingfilm and leave to chill for at least 30 minutes, or until required.
Preheat the oven to 170°C (fan)/190°C. Line 2 flat baking trays with parchment paper.
Roll out the dough on a floured work surface to a thickness of about 5mm. Using a 5cm round pastry cutter, cut out 22 circles and place on the prepared baking tray. Bake in the oven for about 10 minutes until golden.
Remove from the oven, leave to cool, then sandwich together with some Nutella. Arrange on a plate and sprinkle with a little icing sugar. Store in an airtight container for up to a week.
:: Recipe from Gennaro's Italian Bakery, published by Pavilion Books