Valentine’s Day cookies filled with Nutella are delicious little treats, easy and quick to prepare, perfect to give to your loved one. They consist of two shortbread hearts sandwiched together with the irresistible hazelnut cream.
These are very simple to make. You can also make the shortcrust dough in advance and keep it in the fridge for a few days. You’ll only need two heart-shaped cutters, one large and one smaller.
I thought of making heart-shaped cookies since Valentine’s Day is coming up, but of course you can shape them any way you like and adapt them for other occasions. For Easter I made little egg cookies with an oval cutter; for Christmas you can cut them into stars.
You can also change the filling according to your tastes: any kind of jam or preserve will work, as well as pistachio cream or white hazelnut spread.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1/2 cup granulated sugar
- 7/8 cup butter (cut into cubes)
- 1 tbsp vanilla extract
- Half tsp baking powder
- 1 pinch salt
- to taste Nutella®
Recommended tools
- Cookie cutters
Steps: Valentine’s Day Nutella Cookies
Put the butter cut into small pieces, the vanilla extract and the sugar into a bowl. Start working the mixture by pinching the pieces of butter and sugar with your fingertips. Add the egg and continue working by pressing with your fingertips.
Add the flour, baking powder and salt, working with your fingers only as much as needed to form a ball.
Wrap the shortcrust dough in plastic wrap, flatten it slightly (this will make it easier to roll out) and chill it in the fridge for at least 30 minutes.
Now roll out the dough with a rolling pin, dusting lightly with flour, to a thickness of about 1/8 inch (3–4 mm) and, using the cutters, cut out the cookies.
Lightly flour the work surface so the dough won’t stick. Use a cutter to cut the cookies and rework the scraps to make more.
With a smaller cutter, make a hole in the center of half of the cookies. Then place them on a baking sheet lined with parchment paper and bake in a preheated oven for about 12 minutes at 356°F. If you prefer to cook them in an air fryer, set the temperature to 320°F for 8 minutes, then check them and, if needed, add a couple more minutes.
At this point the cookies are ready: remove them from the oven and let them cool completely, then fill the whole cookies with the hazelnut spread and top with the cookies that have the hole, pressing lightly.
Can I change the filling?
Yes, of course! You can use jam or pistachio cream.
