COCOA AND NUTELLA ALMOND BITES, soft-filled cookies without flour, yolk, and yeast, great to serve for breakfast, perfect after lunch or dinner, also ideal as a Christmas gift.
Delights are the cocoa and nutella almond bites, they are simple filled cookies with almond dough without flour, perfect for celiacs, but great for everyone.
I love almonds and amaretti, the scent is intoxicating, obviously, it’s a matter of taste, but I like them a lot and often prepare them in different ways to switch things up and serve a little tea pastry at any time of the day.
The cocoa almond bites are filled with nutella for the joy of the more gluttonous obviously you can remove it if you don’t like it or replace it with something else, for example, chocolate or pistachio or peanut paste.
Of course, those who don’t like almonds can always use flour, but it’s necessary to add at least a bit of butter or oil because almonds contain the fat needed to make cookies soft and workable and HERE you can find many cookies.
Follow me in the kitchen today, there are cocoa and nutella almond bites!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 7-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 496.72 (Kcal)
- Carbohydrates 39.47 (g) of which sugars 32.05 (g)
- Proteins 14.92 (g)
- Fat 32.31 (g) of which saturated 2.92 (g)of which unsaturated 0.40 (g)
- Fibers 8.78 (g)
- Sodium 30.26 (mg)
Indicative values for a portion of 100 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
- 4.25 oz blanched almonds
- 0.7 oz unsweetened cocoa powder
- 0.3 cup sugar
- 1 egg white
- 0.7 oz Nutella®
- 8 blanched almonds
Preparation
Place the almonds with the sugar and cocoa in a food processor and blend well.
Add the egg white, without beating it, a little at a time and pulse the blender.
Remove the mixture from the processor, it will be moist and a bit sticky but should be workable, so if needed, add a bit of cocoa.
Divide it into 7-8 pieces, shape them into balls, and stuff them in the center with a scant half teaspoon of Nutella, then close them.
Roll them in granulated sugar and then in powdered sugar, press slightly in the center and place an almond.
Place the cookies on the baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 10-12 minutes.
Bon appétit
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