Afternoon treat

Claire Verneil's Italian nutelloti

Italian chocolate spread biscuits with a hollow centre filled with dulce de leche. Claire Verneil's recipe for an afternoon treat.

Total time
90 min
Budget
Small budget
Difficulty
Easy
Servings
20 pieces
Claire Verneil's Italian nutelloti
Nutelloti, or nutellotti, are Italian biscuits whose name combines Nutella® and biscotti, the Italian word for biscuits. Here we use a homemade chocolate spread. The dough has three basic ingredients: chocolate spread, egg and flour, with a little neutral oil added in Claire Verneil's version. After baking, a little dulce de leche or chocolate spread fills each biscuit's hollow centre.

Prepare everything

Ingredients

20 pièces

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Nutelloti

Filling

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Normandy dulce de leche SignaturePoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Hazelnut spread SelectionPoids - 210g
    Qty: 117,90 €
    Find out more
  • White chocolate 35% and pistachio spread SelectionPoids - 210g
    Qty: 117,90 €
    Find out more
  • Sao Palmé 36% milk chocolate spread with Noirmoutier fleur de sel SelectionPoids - 210g
    Qty: 114,90 €
    Find out more
  • Sao Palmé 60% dark chocolate spread with toasted coconut SelectionPoids - 210g
    Qty: 114,90 €
    Find out more
Selection total 17,90 €

Step by step

Method

Follow each step in order.

Active preparation
30 min
Cooking
10 min
Resting
50 min

Nutelloti

  1. 1

    Prepare the dough

    In a mixer bowl, whisk the chocolate spread with the egg until smooth. Add the flour in two batches, followed by the oil. Mix just enough to combine the ingredients. The dough may be slightly crumbly; gently press it together with your hands to form a ball.

  2. 2

    Rest in the refrigerator

    Cover the dough and refrigerate for 30 minutes.

  3. 3

    Shape the biscuits

    Preheat the oven to 180 °C. Shape dough balls of approximately 20 g and space them on a tray lined with a silicone baking mat or baking paper. Use a clean bottle cap to make a shallow hollow in the centre of each ball without piercing the bottom.

    180 °C
  4. 4

    Bake the nutelloti

    Bake the biscuits in the oven preheated to 180 °C for 8 to 10 minutes, checking from the eighth minute.

    180 °C
  5. 5

    Let the biscuits cool

    Let the biscuits cool slightly on the tray, then carefully place on a rack. Wait until cold before filling. Allow approximately 20 minutes, or longer if needed.

Filling

  1. 6

    Fill the hollows

    Fill the hollows with dulce de leche or chocolate spread, using a small spoon or piping bag. Serve the biscuits once filled.