Italian Hazelnut Cookies with Nutella® hazelnut spread
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Ingredients4 h servings 220 cals
Original recipe yields 24 servings (24 cookies)
- In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
- Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
- Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
- Spread or pipe 1 tsp Nutella(R) hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.
Per Serving: 220 calories; 15 g fat; 19.5 g carbohydrates; 3.2 g protein; 32 mg cholesterol; 51 mg sodium. Full nutrition
ReviewsRead all reviews 2
If you like hazelnuts, you will LOVE these cookies! I ground the hazelnuts myself and intentionally coarse ground, leaving some larger bits of nut. It made the dough more difficult to handle but...