NUTELLA AND HAZELNUT FILLED COOKIES, breakfast sweets, great for a snack, easy and quick, delicious and indulgent to dip in milk.
Simple to make, the nutella and hazelnut cookies are a real delight with straightforward buttery shortcrust and a nutella filling with hazelnut crumbs.
The recipe for these nutella and hazelnut cookies can be made either by hand or with a food processor, buttery shortcrust, and a filling of hazelnut crumbs and nutella to lick your lips.
Needless to say, they were much liked by the little one at home but also by dad, who loves treats with nutella more than the daughter does 😀
Great to serve with milk for breakfast, they can be dunked easily but are also suitable for an afternoon snack with a cup of hot chocolate.
Obviously, if you don’t like nutella, you can always replace it with jam or pistachio paste or custard, and perhaps use almonds instead of hazelnuts.
I had a bit of shortcrust left in the fridge, and I thought to make cookies that were a bit like pastries, and I think I succeeded with little effort.
Follow me into the kitchen today for some nutella and hazelnut cookies!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,133.20 (Kcal)
- Carbohydrates 140.52 (g) of which sugars 66.23 (g)
- Proteins 18.63 (g)
- Fat 57.34 (g) of which saturated 36.88 (g)of which unsaturated 12.96 (g)
- Fibers 5.84 (g)
- Sodium 60.90 (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
- 1 3/4 cups all-purpose flour
- 5 1/2 tbsp butter
- 1 egg
- 1/3 cup sugar
- 1/3 cup Nutella®
- 1/4 cup chopped hazelnuts
Preparation
You can use hazelnut flour for the base if you prefer to enrich the cookies.
To cut them, I used a cookie cutter and then trimmed with the ravioli tool.
Pour on the work surface and make a well in the center, add the sugar, egg, and diced butter, work quickly and add a bit of milk if needed.
Form the dough into a ball and let it rest in the fridge for 30 minutes.
After the time has passed, take the dough and roll it out on a floured surface, cut it with a 2-2.5 inch cutter, you will get about 20-22 discs
Stuff with nutella and crumbs, then close with a disc and trim with the ravioli tool or a fork.
Place a hazelnut in the center and press almost to touch the base.
Place the cookies on the baking sheet lined with parchment paper, bake in a preheated ventilated oven at 356°F and cook for 15 minutes.
Bon appétit
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