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Nutella & Coffee Biscotti

Nutella & Coffee Biscotti

Nutella & Coffee Biscotti

Nutella & Coffee Biscotti

Make this recipe and they will get eaten. With coffee, espresso or tea, everything works!

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¼ c. brewed coffee concentrate (start with ½ cup)

2 eggs

1 c. sugar

1 tsp. vanilla

1/3 c. Nutella

2 1/3 c. flour

1 tsp. baking soda

1 tsp. salt

½ c. slivered almond

½ c. melted Toblerone chocolate or semi-sweet chocolate for drizzle.


Preheat your oven to 350° ƒ.

In a small pot, simmer down the coffee to half the amount. Let cool.

In a mixing bowl, using the mixer of your choice, beat the eggs, sugar, vanilla and Nutella till light in color. Add the coffee concentrate and stir till well combined.

In a separate bowl measure out the flour, baking soda, salt and slivered almonds.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch), if your mixture is dry, add a drizzle of olive oil.

Form two logs of equal proportions about 2 by 12 inches long and bake for 25 minutes on a parchment covered cookie sheet.

Note: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Tip: Use a serrated knife if possible to cut the biscotti.

Lower the oven temperature to 325° F.

Place them side down back on the parchment covered cookie sheet, and bake 10 minutes, remove from oven and turn them on the other side and bake for another 10 minutes. Let cool.

Melt your chocolate and drizzle the tops of the biscotti.

Wait for the chocolate to harden before serving.


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