The Nutella filled cookies are delicious treats made with a rich buttery shortcrust pastry enriched with hazelnut crumbs and filled with the delectable and irresistible Nutella.
These cookies, also known as “Nutella bows,” are incredibly simple to make and look adorable: therefore, they are perfect for gifting or adding to holiday treat trays Christmas gift cookies, along with the more classic Nutella Linzer, hazelnut ladyfingers, canestrelli and other traditional Christmas sweets. If you love the combination of hazelnuts and Nutella, you can also try the delicious hazelnut shortcrust and make the tasty hazelnut and Nutella cookies.
They are also perfect for children’s parties, and you can customize them as you like: for example, you can fill them not only with Nutella but also with other spreads or use almond or pistachio crumbs instead of hazelnut crumbs.
Making them is very easy. If you don’t have a cookie cutter, what can you use? It’s very simple; even a regular drinking glass can be used to shape your cookies. Now let’s move on to the recipe and see how to prepare these delicious Nutella cookies, but first, here are some links to other delicious Nutella recipes you can try!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Christmas
- Energy 397.24 (Kcal)
- Carbohydrates 44.79 (g) of which sugars 17.83 (g)
- Proteins 6.27 (g)
- Fat 22.01 (g) of which saturated 12.08 (g)of which unsaturated 5.76 (g)
- Fibers 1.74 (g)
- Sodium 13.72 (mg)
Indicative values for a portion of 88 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 to make Nutella Filled Cookies
- 2 1/2 cups all-purpose flour (or pastry flour)
- 3/4 cup powdered vanilla sugar
- 5 oz butter
- 1 egg
- 1/2 cup hazelnut crumbs
- vanilla flavor (vanillin or vanilla extract)
- to taste Nutella®
Tools
- Baking Mat
- Rolling Pin
- Cookie Cutter 2.5 inches
- Baking Sheets
- Teaspoon
Steps to make Nutella Filled Cookies
Let’s see together how to prepare these delicious homemade Nutella cookies.
Prepare the shortcrust pastry. You can do it by hand, with the Thermomix, or with any other kitchen robot. I recommend taking the butter out of the fridge at least half an hour before.
In the bowl or cup, add flour and powdered sugar.
Add the vanillin or vanilla extract (one teaspoon).
Then add the soft butter in pieces.
Quickly work the ingredients until you get a “sandy” mixture.
Add the egg and continue to work the shortcrust pastry.
You should get a soft, yet compact dough.
Take it out from the bowl, quickly compact it with your hands. Flatten it with your hands until you get a thickness of 0.5-0.6 inches. Wrap it in plastic wrap and let it rest for half an hour in the fridge.
After the resting time, work it a little more with your hands until it becomes more elastic, roll it out, and sprinkle the surface with hazelnut crumbs. Roll the shortcrust pastry back on itself and work it until the crumbs are evenly distributed.
Form a ball and let it cool for a few minutes in the refrigerator or freezer.
Now the shortcrust pastry is ready to make our Nutella bow cookies.
Roll out the shortcrust pastry again to a thickness of about 0.2 inches. You can use a rolling pin with thickness guides or side guides.
Use a cookie cutter to start making the cookies.
Remove the excess dough. You will reuse it later to make more cookies.
With a teaspoon, take a small amount of Nutella and put it in the center of the cookie.
With your thumb and forefinger, pinch the cookie and, applying some pressure, try to make the edges adhere.
Continue like this for all the cookies. Place them on a baking sheet with parchment paper and let them rest in the fridge for 30 minutes.
Bake your Nutella filled cookies in a static oven at 340°F for 12-13 minutes. As soon as they start to brown, take them out and let them cool completely. If you like, you can serve them dusted with powdered sugar.
Storage and Tips
– Nutella cookies can be stored in a tightly closed tin, away from humidity and heat.
– When making the cookies, it is very important that the shortcrust pastry is cold: this way, the cookies will better retain their shape.
For the same reason, it is also very important to refrigerate the cookies before baking.
– If you don’t have a cookie cutter, you can use a regular drinking glass: just lightly flour the rim before using it.
Frequently Asked Questions
Can I make these Nutella cookies lactose-free?
Of course, you just need to replace the butter with margarine (although, strangely enough, butter has very little lactose) and use Nutella plant based or another lactose-free or vegan hazelnut spread. Alternatively, you can make these cookies with oil-based shortcrust pastry.
Can I use other spreads or jams or preserves?
Of course, you can use any spreads you prefer. As for jams or preserves, you can use them, but to prevent them from leaking during baking, you must use very dense preserves or make small mounds on parchment paper and freeze them. Use them frozen.
