Nutella is a favourite spread in many Italian kitchens. My Nutella Cookies are moist and delicious. These little clouds of chocolate will disappear quickly. I first came across these in a little bakery on the Amalfi Coast. I asked the clerk what was in them and she replied equal amounts of flour and nutella with one egg. Then fill the centre with more chocolate. I added the Frangelico liqueur because it compliments the nuts in the Nutella. You can leave it out if you like. For contrast, I chose white chocolate chips. See video at end of recipe.
Growing up in an Italian household, Nutella was our go-to for many quick desserts. Most of the time we ate it on bread or over ice cream. It was a quick sweet-tooth fix ant today it is part of my pantry. Pietro Ferrero invented nutella in 1946, but it wasn’t until 1964 that his son perfected it and marketed it as we know it today. For more information on its origins read https://www.gaincontact.com/origin-of-nutella/
One of my favourite cookies https://recipesatmytable.com/alissas-everything-in-the-cupboard-cookies/
Ingredients for Nutella Cookies
- 1 cup nutella
- 1 large egg
- 1/2 tbsp Frangelico liqueur.
- 1 cup all purpose flour (sifted)
- 1/2 cup white chocolate chips ( for the filling)
Process
I put the Nutella and the egg together and beat for a few minutes.
Add the flour in two additions to the Nutella and egg.
Put the dough onto the counter and shape it into a ball.
Wrap in plastic wrap and place in the refrigerator for 1/2 an hour.
I used my small scooper to form balls and placed them on cookie sheets lined with parchment paper.Press down the middle of each ball to form a cavity.
Fill each centre with the chocolate chips and the nuts. Place in a 350 F oven for 8 minutes.
Remove and cool.
Ready to serve.
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