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A Note From feedfeed
Optional: dust the group of top cookies with powdered sugar, the place on top of the Nutella filled cookies.
These cookies can be stored at room temperature for up to 3 days.
Recipe Card
ingredients
- 1 1/2 cup Nutella®
- 13 tablespoons salted butter, softened
- 1 cup powdered sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 3/4 cup finely ground almond flour
- 2 cups unbleached all purpose flour
- 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Method
Step 1
In a large mixing bowl, combine the softened butter and powdered sugar. Use a wooden spoon or spatula to combine until they are creamed together and very smooth. Add the egg and egg yolk, and the vanilla extract. Stir to combine.
Step 2
Add the almond flour, all purpose flour, baking powder and kosher salt to the bowl. Use a spatula or wooden spoon to gently fold all of the ingredients together until a dough forms and there are no dry patches of flour. The dough should still be soft and slightly sticky.
Step 3
Wrap the dough in plastic wrap, and chill for at least 45 minutes, or up to 2 days.
Step 4
Preheat the oven to 350°F.
Step 5
Dust your clean work surface well with flour. Divide the dough into two pieces and sprinkle the top of the dough with flour as well. Roll out the dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to stamp out as many circles as possible. Place the shaped cookies on a rimmed baking sheet lined with parchment paper, about 1-inch apart (they don’t spread much while baking).
Step 6
Then use a small round cutter (I used a piping tip) to stamp out a small hole from half of the cookies for the “window” on top of the sandwich cookies.
Step 7
Re roll your scraps of dough, handling and kneading the dough very minimally.
Step 8
Bake the cookies for 13-14 minutes until the edges are just slightly golden brown.
Step 9
Allow the cookies to cool completely, then use a knife or an offset spatula to spread about a tablespoon of Nutella hazelnut spread on top of the solid bottom cookies.