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    "id": 1072936,
    "title": "Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g",
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    "modified": "2026-09-25T23:27:53+01:00",
    "excerpt": "Nutella 20 Pieces - Crunchy Biscuits filled with Nutella is twenty crisp biscuits with a sealed hazelnut and cocoa filling, 276g in the pack, picked into the Teas.co.uk curator selection as the small-portion morning biscuit rather than an afternoon one.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts). Check the current UK pack before purchase; formulations and allergen advice can change.Contains hazelnut: hazelnut is intrinsic to the filling this product is named for. Treat this pack as containing nuts and read the full allergen declaration on the current UK pack. The filling is fat-based rather than water-based, which is why the shell stays crisp instead of going soft from the inside. Keep it cool, dry and out of the fridge; cold sets the centre hard.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Nutella 20 Pieces - Crunchy Biscuits filled with Nutella is twenty filled biscuits totalling 276g, which works out at 13.8g a piece. The construction is the whole story: a crisp biscuit shell with a pocket of Nutella sealed inside it. That sounds simple and it is not, because a filled biscuit is a genuinely difficult thing to make work on a shelf. Put anything containing water inside a crisp biscuit and the biscuit goes soft from the inside within days. The reason this one stays crunchy is that the filling is fat-based rather than water-based, so there is very little moisture available to migrate into the shell around it. The published ingredient list also includes honey. That single piece of food engineering explains most of what you notice when you eat one. The shell stays properly crisp right up to the filling rather than turning leathery at the boundary. The filling stays soft at room temperature instead of setting hard, because fat that is liquid at room temperature does not crystallise the way a sugar syrup would. And the whole thing behaves predictably in a lunchbox or a drawer in a way a cream-filled or jam-filled biscuit does not. The Taste Profile\n\nHazelnut: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead note and the reason the product exists. Roasted, oily and rounded rather than sharp.\nCocoa: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present as depth behind the hazelnut rather than as the headline. This is not a chocolate biscuit with nuts in it.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) High, and it is the thing a drink has to deal with.\nCrunch: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The shell is properly crisp, which is the technical achievement of a filled biscuit and the first thing to go if it is stored badly.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Nutella Nutella is an Italian brand and the pairing of roasted hazelnut with cocoa is a Piedmontese tradition of long standing, known there as gianduja. That is company and regional heritage rather than a statement about where this particular pack of biscuits was made. What is worth knowing commercially is that in Italy a filled biscuit of this sort is understood as a breakfast product rather than an afternoon one, which is why the format is twenty small pieces instead of a dozen large ones. The ingredient list, the complete allergen advice, any certification marks and the country of origin must therefore all be read off the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nCount: 20 filled biscuits, the number given on the pack and the number behind every calculation on this page.\nWeight: 276g net across the twenty, which is 13.8g a piece.\nContains hazelnut: hazelnut is intrinsic to the Nutella filling this product is named for. If there is a nut allergy in the house, this pack is not for you.\nWhat it is not: not a chocolate-coated biscuit, not a soft cookie, and not a biscuit that wants to be dunked for long. It is a crisp shell around a soft centre.\n How Does Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g Compare to: \nIsland Bakery Chocolate and Ginger Organic Biscuits, 133g: chocolate on the outside rather than a filling on the inside, certified organic, and about half the weight. A firmer, more grown-up biscuit for an afternoon pot. This Nutella pack is the sweeter, softer-centred one, and the better fit for a lunchbox.\nBorder Butterscotch Crunch Organic Biscuits, 135g: crunch without a filling. Worth comparing directly if it is the texture you are after rather than the hazelnut, because a solid biscuit holds its crunch far longer once the packet is open.\nBorder Classic Biscuit Sharing Pack, 400g: the sharing box rather than the portioned pack. Better for a table; this Nutella pack is better for twenty separate moments, which is a different thing to be buying.\n Ideal Brewing Conditions Hazelnut and cocoa are both fat-carried flavours and the pack is sweet, so the drink beside it has one job: cut through fat and sugar without covering the hazelnut. That rules out more drinks than it rules in. The Morning Pairing \nTea: a strong everyday black blend or an assam, one bag per 200ml, four minutes. Tannin is what clears the fat, and a weak cup leaves it in place.\nMilk: a splash rather than a flood, for the usual reason. Milk mutes tannin.\nCoffee: the natural partner. An Americano or a strong black filter complements hazelnut rather than fighting it, which is why hazelnut has been a coffee flavouring for a century.\nAvoid: hot chocolate as a drink pairing, unless you make it properly bitter. Cocoa beside cocoa with this much sugar on both sides is too much of the same idea.\n The Dunk, Carefully \nTwo to three seconds: the shell is thin and crisp, so it takes on water quickly. There is no fat coating to protect it the way a chocolate shell protects a wafer.\nThe filling does not help: it softens with heat, so a long dunk gives you a soggy shell and a runny centre at the same time.\nBetter used as a scoop: if the drink is thick, such as a hot chocolate, break one in half and use the halves like spoons rather than submerging them.\nCoffee dunking works better than tea dunking: a shorter, hotter mouthful means less time in the cup.\n Getting It Right in the Cup \nStorage: cool, dry and sealed. The crunch is the fragile property here. A filled biscuit left open in a humid kitchen softens from the outside in, which is the opposite of how it would fail from a wet filling.\nDo not refrigerate: the filling sets firm and loses its softness, and condensation on the way back out is the fastest way to ruin a crisp shell.\nRoom temperature is the design point: the filling is meant to be soft and the shell crisp at the same time, and that only happens in a normal room.\nYield: twenty pieces of 13.8g each, worked out from the stated count and the 276g weight rather than read off the pack.\nBest with: breakfast, mid-morning, or a lunchbox. It is a small-portion biscuit and the format says so.\n Safety And Purity Nut allergy warning: hazelnut is intrinsic to the Nutella filling that this product is named for, so treat this pack as containing nuts. Anyone with a nut allergy in the household should not have it in the house. Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts). Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the pack is the only reliable source. Origin: the Italian and Piedmontese connection is brand heritage, not a production statement. Child safety: small filled biscuits with a soft centre, easy to eat quickly and in quantity. Portion them rather than leaving the pack open within reach, and be certain about nut allergies before offering one to another family's child.",
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                "title": "Product Questions",
                "content": "How many biscuits are in the pack?Twenty filled biscuits, 276g in the pack, which is 13.8g a piece. That weight per piece is worked out from the count stated on the pack rather than printed on it. Why does the biscuit stay crunchy with a filling inside it?Because the filling is fat-based rather than water-based. Put anything containing water inside a crisp biscuit and moisture migrates outwards into the shell, which goes soft within days. With very little free water in the filling there is almost nothing to migrate, so the shell stays crisp right up to the boundary. Which drink goes with it?Coffee is the natural partner, because hazelnut and coffee have been paired for a century for good reason. A strong black filter or an Americano complements it rather than fighting it. For tea, a strong everyday blend or an assam, four minutes, with a splash of milk rather than a flood. What about hot chocolate?Only if you make it properly bitter. Cocoa in the drink beside cocoa in the filling, with this much sugar on both sides, is too much of the same idea and the hazelnut disappears underneath it. A dark, unsweetened hot chocolate with a pinch of salt is the version that works. Can I dunk it?Two to three seconds at most. The shell is thin and crisp with no fat coating to protect it, so it takes on water quickly, and the filling softens with heat at the same time. A long dunk gives you a soggy shell and a runny centre together. If the drink is thick, break one in half and use the halves as scoops instead. Should I keep them in the fridge?No. Cold sets the filling firm and takes away the soft centre the product is built around, and condensation on the way back to room temperature is the quickest way to ruin a crisp shell. A cool, dry cupboard is the right home. Room temperature is the design point for both halves of the biscuit at once. How do I keep the crunch once the pack is open?Reseal it and keep it cool and dry, ideally in an airtight tin. The crunch is the fragile property in this product, and a filled biscuit left open in a humid kitchen softens from the outside in. That is the opposite of how a wet-filled biscuit fails, and it is entirely preventable. Is it a breakfast biscuit or an afternoon one?In Italy a filled biscuit of this sort is understood as a breakfast product, which is why the format is twenty small pieces rather than a dozen large ones. It works perfectly well in the afternoon, but the portioning tells you what it was designed for, and a 13.8g biscuit is a morning size. What is gianduja?The Piedmontese tradition of pairing roasted hazelnut with cocoa, which long predates any modern brand. It is worth knowing because it explains the balance here: hazelnut leads and cocoa sits behind it as depth. This is not a chocolate biscuit with nuts in it, it is a hazelnut biscuit with cocoa behind it. Do you publish the nutrition figures?No. The panel on the pack is the only reliable source. The one number we will stand behind is 13.8g a biscuit, because it follows directly from the net weight and the stated count of twenty. Where is it made?The Italian and Piedmontese connection is brand heritage rather than a statement about where this particular pack was produced. The country of origin is printed on the pack."
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts). Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsFormat20 pieces, 276g net13.8g a piece, worked out from the stated count rather than printed on the pack.Pack: Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g; twenty crisp biscuits with a sealed hazelnut and cocoa filling. Store cool, dry and sealed, and never in the fridge. Read the ingredient list, the full allergen advice, the nutrition panel and the best-before date off the current UK pack.Characterising components shown.Sourcing & bake. Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g comes from Nutella, an Italian brand, and the pairing of roasted hazelnut with cocoa is a Piedmontese tradition of long standing known there as gianduja. The engineering is the part worth understanding. A filled biscuit is difficult to keep on a shelf, because anything containing water inside a crisp shell will push moisture outwards and turn the biscuit leathery within days. A fat-based filling has very little free water in it, so there is almost nothing to migrate, and the shell stays crisp right up to the boundary while the centre stays soft at room temperature. In Italy a biscuit built this way is understood as a breakfast product, which is why the format is twenty small pieces rather than a dozen large ones.What's in Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g, and what isn't:\nIn: twenty crisp biscuits, each with a sealed pocket of hazelnut and cocoa filling, 276g in the pack.\nContains hazelnut: hazelnut is intrinsic to the filling this product is named for. Treat the pack as containing nuts and read the full declaration before purchase.\n\nA short dunk only: two to three seconds. There is no chocolate coating to hold the water off, and the filling softens with heat at the same time as the shell does.\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first crack of the shell to the last swallow.The outer layer is the dry biscuit shell, and it is deliberately quiet. It has to be. A filled biscuit only works if the shell contributes texture without competing on flavour, because the filling is where the money and the character are. So the shell is thin, crisp and only lightly flavoured, and the aroma you get from an open pack is almost entirely the hazelnut and cocoa inside rather than the biscuit outside. That quietness is also why the shell has no protective coating: nothing stands between it and the air in a humid kitchen, and nothing stands between it and hot tea in a mug. The first property to go when this product is stored badly is the crunch, and once it is gone there is no reviving it.The flavour spike arrives the moment the shell breaks and the filling reaches the palate. Roasted hazelnut leads, because roasting produces a set of volatile compounds that read as immediately, unmistakably nutty and because the oil in the nut carries them straight across the tongue. Cocoa sits behind it as depth rather than as the headline, which is the balance the Piedmontese gianduja tradition established long before any modern brand: hazelnut in front, cocoa underneath. Sugar arrives at the same time and in quantity, and because the filling is soft at room temperature it spreads across the whole palate at once rather than releasing gradually. That combination of fast, oily, sweet delivery is why one biscuit registers strongly and why twenty small pieces is a more sensible format than a dozen large ones.The base structure is the oil film the hazelnut leaves behind, and it lasts. Nut oils coat more persistently than cocoa butter does and they carry the sweetness with them, so the finish is long, rounded and progressively duller as you eat. By the third biscuit the hazelnut is arriving at a palate already coated in hazelnut oil and it lands with much less effect, which is the single most useful thing to know about this pack. The solution is tannin or acidity in the drink beside it. A properly strong black tea does it, a black coffee does it better still, and a milky sweet drink does not do it at all.Getting it right in the cup. Coffee first, because hazelnut and coffee have been paired for a century and the reason is mechanical rather than sentimental: coffee is bitter, acidic and hot, and all three cut an oily sweet coating. A strong black filter or an Americano is ideal. For tea, brew a strong everyday blend or an assam at one bag per 200ml for a full four minutes, with a splash of milk rather than a flood, since milk mutes the tannin you are relying on. Hot chocolate is the pairing to be careful with: cocoa in the cup beside cocoa in the filling, with this much sugar on both sides, buries the hazelnut entirely unless the drink is made dark and unsweetened with a pinch of salt. If you want to dunk, you have two to three seconds and no more, because the unprotected shell takes on water fast while the filling softens with heat at the same time, and the two failures arrive together. For a thick drink, break a biscuit in half and use the halves as scoops instead of submerging them.How water and temperature change it. Room temperature is the design point, and it is a genuinely narrow window for a biscuit. The filling has to be soft while the shell is crisp, which only happens in a normal room. Refrigerate the pack and the filling sets firm, taking away the soft centre the product is built around, and condensation on the way back out finishes off the shell. Leave it open in a humid kitchen and the shell softens from the outside in, which is the opposite of how a water-filled biscuit fails but just as terminal, so an airtight tin earns its keep here. On the drink side, hotter and longer-brewed tea clears the oil film harder, which this pack needs more than most, while hard tap water flattens a black tea's brightness and leaves the sweetness standing, so add a minute to the brew rather than another bag. None of this is a fault in the bake; it is the same biscuit responding to the room and the cup you put it in, and once you know which way you like it the result is repeatable every time."
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                "title": "Recipe Ideas",
                "content": "Nutella 20 Pieces - Crunchy Biscuits filled with Nutella, 276g gives you twenty identical 13.8g units with a soft centre already inside them, which is a useful thing to build on. Five builds below cover the morning pairing, an affogato, a frozen sandwich, a tart base and the fortnight rotation. Every one of them contains hazelnut; check for nut allergies before serving to anyone else.\nRecipes, born here first\n The Morning Coffee Pairing How to make The Morning Coffee Pairing with Nutella Crunchy Biscuits. 5 min 1 cup Easy You'll need 2 Nutella Crunchy Biscuits 1 strong black Americano or filter coffee 200ml hot water Method Make the coffee black and strong. Bitterness, acidity and heat are the three things that cut an oily sweet coating, and a milky coffee has none of them to spare. Serve the biscuits at room temperature so the filling is soft and the shell is still crisp. Alternate deliberately. The third biscuit is where an uncleared palate shows itself. Dunk for two to three seconds only, if at all. There is no coating protecting the shell. What you'll end up with: The pairing this biscuit was designed around. For tea instead, brew a strong everyday blend four minutes with a splash of milk. \n Two Biscuit Affogato How to make Two Biscuit Affogato with Nutella Crunchy Biscuits. 4 min 2 glasses Easy You'll need 4 Nutella Crunchy Biscuits 4 scoops vanilla ice cream 2 shots hot espresso A pinch of salt Method Crush two of the biscuits coarsely and put them in the bottom of the glasses, where they stay crisp longest. Scoop the ice cream on top and add a pinch of salt over it. Pour the hot espresso over at the table, and serve the two remaining biscuits whole on the side. What you'll end up with: The espresso does the cutting and the crushed biscuit gives the bottom of the glass something to find. Pour at the table; it goes soft within two minutes. \n Frozen Nutella Biscuit Sandwich How to make Frozen Nutella Biscuit Sandwich with Nutella Crunchy Biscuits. 10 min + freeze 4 sandwiches Easy You'll need 8 Nutella Crunchy Biscuits 4 small scoops vanilla ice cream A lined tray for the freezer Method Soften the ice cream for five minutes so it spreads without cracking the shells. Sandwich a small scoop between two biscuits, pressing straight down rather than at an angle. Freeze on a lined tray for thirty minutes, then wrap individually. Eat within a day or two. Frozen storage eventually softens the shells through contact with the ice cream. What you'll end up with: The cold firms the hazelnut filling into something closer to a truffle centre, which is a genuinely different biscuit from the room-temperature one. \n Hazelnut Crumb Tart Base How to make Hazelnut Crumb Tart Base with Nutella Crunchy Biscuits. 15 min + chill 8 slices Easy You'll need 14 Nutella Crunchy Biscuits, about 193g 30g melted butter A 20cm loose-bottomed tart tin Your usual chilled filling Method Blitz the biscuits, filling and all, to a fine crumb. The filling behaves as part of the fat content, which is why this base needs far less butter than a digestive one. Add the melted butter a little at a time and stop as soon as the crumb holds together when squeezed. Press firmly up the sides as well as across the base and chill for at least two hours. Fill with a chilled filling only; this base is not built for baking. What you'll end up with: A hazelnut base that needs no added flavouring. Add the butter cautiously; too much and it will never set firm enough to slice. \n The Twenty Piece Rotation (with Islands Classic Hot Chocolate Powder, 200g) How to make The Twenty Piece Rotation with Nutella Crunchy Biscuits. 5 min 20 servings Easy You'll need 1 pack of 20 Nutella Crunchy Biscuits An airtight tin Dark hot chocolate powder A pinch of salt Method Decant the pack into an airtight tin on the day it is opened. The crunch is the fragile property and a humid kitchen takes it within days. Take two at a time. Make the hot chocolate dark and unsweetened with a pinch of salt, so the cocoa in the cup does not bury the hazelnut in the biscuit. Break a biscuit in half and use the halves as scoops rather than dunking them whole. What you'll end up with: Ten proper servings instead of one pack gone in two sittings. Tap the second badge to grab a tin of hot chocolate if you do not already have one."
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