February 5th is World Nutella Day. Another favorite of ours made with Nutella, if your a Nut for Nutella, this is a perfect cookie for you. Very delicate flavored cookie, with rich chocolate Nutella and hazelnuts on top.
Very hard to resist not eating the whole batch in one sitting.
Almond and Frangelico give this cookie a perfect flavoring for the batter.
Make sure you use a floured finger to make the well to fill after they're cooled thoroughly.
Wrap in wax paper for around and hour for easier handling of the dough.
Very hard to resist not eating the whole batch in one sitting.
Almond and Frangelico give this cookie a perfect flavoring for the batter.
Make sure you use a floured finger to make the well to fill after they're cooled thoroughly.
Wrap in wax paper for around and hour for easier handling of the dough.
1 cup butter or margarine
1/4 cup + 2 tablespoons powdered sugar
1 1/4 cups flour
1/2 cup cornstarch
1/4 teaspoon almond extract
1/4 teaspoon Frangelico
Nutella
1/4 cup + 2 tablespoons powdered sugar
1 1/4 cups flour
1/2 cup cornstarch
1/4 teaspoon almond extract
1/4 teaspoon Frangelico
Nutella
chopped hazelnuts for decorating
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Sift in flour and cornstarch, mix well. Add flavorings, blending well. Chill 1 hours.
Shape dough into 1-inch balls and place 3" apart making a well in the center of each cookie with your index finger, to fill when cooled. Bake at 350 till set not brown.
Cool completely cookies are very fragile, spread Nutella gently onto cookies, add chopped hazelnuts.
Shape dough into 1-inch balls and place 3" apart making a well in the center of each cookie with your index finger, to fill when cooled. Bake at 350 till set not brown.
Cool completely cookies are very fragile, spread Nutella gently onto cookies, add chopped hazelnuts.
