Metric:
250gr Butter
( at room temperature )
230gr Plain Flour
200gr Nutella Hazelnut Spread
100gr Sugar
120gr Hazelnut Meal
( or hazelnut Flour )
NUTELLA RECIPE: Raise your hand if you love nutella.
Odds are, you’ve had your spoon in the nutella jar one too many times, and we all know, that’s a bad thing.
But, if you can make something delicious even more amazing, then why not? Let’s be honest here, everything is better with nutella. We all know i love it!
This recipe for cookies literally take 10 minutes of hands-on prepping. The remaining of the time they will either be baking or resting.
The dough for these cookies can be mixed in advance, rolled into logs, wrapped in plastic wrap and foil, and then frozen. When you are ready to bake the cookies, all you need to do is thaw, slice, and bake.
To portion the Nutella filling, I used a small scoop, and was really happy about how evenly the filling spread between the two cookies. You could also use a pastry bag to fill the cookies.
The cookies are "sandy" without being too crumbly. I think they have the perfect shortbread texture. They have a wonderful sweet-salty taste and they hold up really well to the Nutella filling.
The best part is that they aren’t really meant for the holidays, they are completely acceptable to make year-round. This means I can serve them up for Valentine’s Day, at summer picnics, and even Halloween!
This recipe is SO easy to make, they are delicious and stunning. You will not regret it. Save this recipe! ENJOY!
Skill Level:  |
Time: 20 Minutes |
Price:  |
Makes: 20 Pieces |
Ingredients:
| Conversions |
Directions:
01 - Preheat oven to 180C / 350F.
02 - Line 2 baking trays with non-stick baking paper.
03 - In a bowl, using an electric beater, beat the butter and sugar until pale and creamy.
04 - Add the hazelnut meal and flour to the butter and sugar mixture, and combine.
05 - Spoon the mixture into a piping bag fitted with a 1cm / 0.4in diameter fluted nozzle.
06 - Pipe small discs, not too close to one another, about 2.5cm / 1in wide, onto the lined trays.
07 - Bake for 12 minutes or until golden.
08 - Let it cool.
09 - Spread some Nutella on the discs and top with a second shortbread disc.
10 - Keep in the fridge or outside for softer Nutella.
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| Written by: Uncut Recipes | Disclaimer |
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