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Chocolate and Nutella biscuits




Dark chocolate, without milk

150 grams


65 grams

Glutenfree flour for desserts

210 grams


60 grams

Baking powder for desserts

5 grams

White sugar

100 grams


2 unit

Icing sugar

to taste

Desserts from Italy

Chocolate and Nutella biscuits

Chocolate and Nutella biscuits

vegetarian with eggs with lactose with nuts

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chocolate and Nutella biscuits

Simple biscuits, delicious that melt in your mouth ... beautiful to see and delicious to eat :)

Chocolate and Nutella biscuits step 1

step 1

In a saucepan with a very low flame, melt the chocolate with the butter, put the nutella off the heat, mix well and leave to cool. Meanwhile, in a bowl, whisk the eggs with the sugar, when the mixture is nice frothy, add the flour and baking powder.

Chocolate and Nutella biscuits step 2

step 2

Finally, add the melted chocolate and mix well. Leave this mixture in the fridge for at least an hour to thicken so it will be easier to make the balls.

Chocolate and Nutella biscuits step 3

step 3

Put a generous layer of icing sugar in a plate and prepare a baking sheet to be placed in the oven covered with parchment paper.

Chocolate and Nutella biscuits step 4

step 4

Take a nut of mixture, pass it in hands quickly to give it the round shape and pass it in powdered sugar taking care to cover the whole surface.

Chocolate and Nutella biscuits step 5

step 5

Gently put the biscuit directly in the pan trying not to shake it from the sugar. This will give him the beautiful crack effect in cooking. Form all the biscuits with the same procedure and arrange them well spaced in the baking pan.

Chocolate and Nutella biscuits step 6

step 6

Bake at 180 degrees for 15 minutes no more I recommend. They will be soft to the touch but will get cold at the right consistency. They are kept in a tin box even a week and will always be beautiful crumbly and delicious!

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