This morning easy and quick recipe: Nutellotti Nutella Cookies the tastiest ever! Only three ingredients: a whole egg, Nutella, and flour! That’s it! Then you can add whole hazelnuts or pistachio crumbs, but there are also variations with cashews and walnuts. In short, you choose the final garnish for this recipe!
Today’s Recipe of the Day is linked to homemade small pastry that we can prepare all year round, homemade cookies simple and super tasty. I also recorded the video recipe to show you every step in the preparation of Nutellotto the Nutella-filled Cookie!
The Nutella Cookie Recipe was already on my cooking blog since 2011 but with a photo and look that no longer represented me. So this week, among the recipes to prepare, I also included this one. It was time to make the quick cookies with 3 delicious and crumbly ingredients like these again. With this recipe, you will get about 20 hazelnut cookies that you can serve to your guests or family in less than 30 minutes.
So take all the ingredients, and let’s proceed together; I will guide you throughout the preparation of the Nutellotti filled with Nutella! But first, I want to remind you that you can also find other easy and delicious cookie recipes to enjoy throughout the year on my blog. Then there are also Christmas Cookies and the fun Ginger Bread. All the links below are clickable and will take you directly to the recipe you have chosen.
If you are then a fan of Nutella like myself and my family, you can also try the recipe for Muffins with coconut and Nutella, easy and delicious! I assure you! I look forward to seeing you every day on the social channels of the blog of Le Ricette di Bea with Good Morning and the Recipe of the Day and many other curiosities from my kitchen! If you are not yet part of the community, you can choose your favorite social network or sign up for all of them in the box you will find below the Nutella Cookie recipe!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 114.18 (Kcal)
- Carbohydrates 14.20 (g) of which sugars 7.74 (g)
- Proteins 2.43 (g)
- Fat 5.38 (g) of which saturated 4.26 (g)of which unsaturated 0.87 (g)
- Fibers 1.02 (g)
- Sodium 13.51 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 20 Nutellotti Nutella Cookies
- 1 1/4 cups all-purpose flour (sifted beforehand)
- 3/4 cups Nutella®
- 1 egg (at room temperature)
- as needed vegetable oil (for greasing hands)
- 3 tbsp Nutella®
- as needed pistachio crumbs
- 20 whole hazelnuts
For the final garnish, let your imagination run wild, choose the crunchiest part you prefer, and decorate your Nutella cookies.
Tools for the Nutellotti Nutella Cookie Recipe
- 1 Bowl
- 1 Fork
- 1 Spoon
- 2 Baking sheets
- 2 Parchment papers
- 1 Oven
- 1 Scale
- 1 Cooling rack
- 1 Spatula
- 1 Piping bag
The Nutellotti are easy cookies to prepare with just 3 ingredients, cheap, and delicious.
Steps of the Nutella Cookie Recipe
Ready? Then let’s lay out everything we need in front of us, from ingredients to tools. So grab the bowl with high edges, the scale, and after weighing the flour, sift it. Turn on the oven and set it to 356°F with the static mode. Place the parchment paper sheets on the baking trays. Now take fork and spoon, a spatula, and the piping bag. We have everything, so let’s start. If you want to help yourself, you can both read the recipe and watch the video recipe above or find it on the Le Ricette di Bea YouTube channel.
Let’s start by breaking the whole egg and at room temperature in the bowl. Work it quickly with a fork. Then add the Nutella or hazelnut spread with a spatula. Work to combine everything. After this step, we will then gradually add the flour, remember not all at once, don’t rush with the dough.
You will then realize when the dough becomes too hard to work further with the flour. This is the moment to grease your hands and work the dough, still in the bowl, but with your hands. You will feel a soft and sticky dough, it must be just like that. No flour should be visible on the surface, it should be the same color as the Nutella.
With a spoon, we will now take small portions of dough. If you think you can’t make equally sized balls, use the scale. Each dough ball should weigh about 15 grams (approximately 0.5 oz).
Place the balls directly on the baking trays, well spaced apart. Proceed like this with the rest of the hazelnut spread cookies dough.
We are ready to make the central hole in our three-ingredient cookies, which we will then fill with Nutella and pistachio crumbs. Gently press in the center with your fingertip. Be careful not to break the cookie and not to make a real hole; leave dough under the finger. This step is very well seen in the video recipe above. Bake one tray at a time for 10 minutes at 356°F with static oven. Or you can bake with a oven at 320°F with fan mode. The baking time for Nutellotti is 10 minutes in both cases. Once ready, let them cool on a cooling rack for at least twenty minutes.
After this time, we will be ready to fill the cookies with hazelnuts. Take a piping bag and put inside the Nutella or hazelnut spread or pistachio cream if you prefer. Delicious also with peanut butter cream filling. Decorate the Nutella cookies, and add a whole hazelnut in the center, sprinkle with pistachio crumbs, and the Nutellotto is ready to be served! All that’s left is to wish you bon appétit and remind you that I look forward to seeing you every day in my kitchen with the Recipe of the Day and many other curiosities.
Storage and Variations:
You can store the Nutellotti in a cake container for about 3 days.
The variations are the most varied that come to mind, from hazelnut crumbs to pistachio crumbs as I did. You can use almond flakes or cashews. Maybe you have walnuts in the pantry? They will work great too. In short, feel free to decorate them as you prefer.
Another variation, as already mentioned above, you can change the cream: from peanut butter to pistachio cream. If you like, try them also with white chocolate cream, phenomenal.
