Nutella star cookies with almond shortcrust for Christmas, perfect for Epiphany to fill the Befana’s stocking. They are delicious cookies easy to make at home, with a good almond shortcrust pastry. I made them for my nephews, actually with the same almond shortcrust I made different kinds to fill a nice tin box to bring to my two nephews in Caserta, in fact, probably some extra ones will come out with this amount. For me, making cookies was really simple, the most challenging was delivering them, 8 hours of driving back and forth, rain and hail along the way, but the kids’ smiles compensated for every small or big effort. I admit making cookies is also fun, and surely kids can enjoy making them with us too. Unfortunately, my nephews were far away, but surely many of you can make them together, and it will be a lovely way to spend some pleasant moments together. So let’s see how to make them.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for Almond Shortcrust Stars with Nutella
- 2 1/2 cups all-purpose flour
- 2 cups almond flour
- 2 medium eggs
- 1 cup powdered sugar
- 1/2 cup butter
- 1 pinch salt
- 1 tsp almond extract
- 1 tsp baking powder
- 3/4 cup Nutella
- as needed powdered sugar
Tools to Prepare Nutella Almond Shortcrust Star Cookies
- 1 Bowl
- 1 Rolling Pin
- 2 Cookie Cutters
- 2 Baking Sheets
- 2 Parchment Paper
- 1 Teaspoon
- 1 Sifter
Steps to Prepare Nutella Shortcrust Stars
Prepare the shortcrust dough in advance. In a bowl, work the cold butter from the fridge with the sugar to obtain a sandy mixture, then add the two flours one at a time, the baking powder, the extract, and finally the eggs. Work to obtain a homogeneous non-sticky dough. Wrap in plastic wrap and let it rest for an hour in the freezer.
Take the dough, work it quickly, and roll it out on a floured surface with a rolling pin, about 1/8 inch thick. Use the star cookie cutter to make about 40 stars.
Bake half of them on baking sheets lined with parchment paper for 10 minutes in a preheated static oven at 355°F. For the remaining, make a hole in the center using a smaller star-shaped cutter. I used a small fondant star cutter for a tiny hole. Use the leftover dough to make more cookies. Bake the ones with holes in the same way.
When the cookies have cooled, fill each whole cookie with a teaspoon of Nutella. Dust the cutout cookies with powdered sugar and use them to top the filled cookies.
Transfer them to a tray, and your Nutella cookies are ready to enjoy. Store them in a tin box; they will stay fresh for a long time. Perfect for kids and to fill the Befana’s stocking.
