Nutellotti, Nutella thumbprint cookies

Learn to make Nutellotti, easy 3 ingredient cookies with hazelnut spread. Fill your nutella thumbprint cookies with a whole hazelnut to turn a simple recipe into a stunning biscuit.

Course Dessert

Cuisine Italian

Keyword hazelnut, italian, nutella, nutellotti, thumbprint cookies

Prep Time 10

Cook Time 10

Servings people

Calories 304kcal

Author Eva | Electric Blue Food

Equipment

Mixing bowl
Fork
Oven tray
Baking paper
Piping bag with small round tip

Ingredients

200 g Nutella divided
130 g flour
1 egg
24 whole hazelnuts

Metric - US Customary

Instructions

Combine 180 g of hazelnut spread and the egg in a bowl and give it a nice whisk with a fork. When the egg has been incorporated and the mixture looks homogeneous, sift half of the flour and mix it in. When smooth, sift the remaining flour and keep mixing until your dough comes together.
Divide the dough into small balls weighing 15 g each. Place dough balls on an oven tray lined with baking paper. Press a finger in the centre of each ball to create a little well in the middle. Bake in the preheated oven at 175°C for 10 minutes and remove from the oven tray as soon as you take them out.
When cooled to room temperature, add remaining Nutella to a piping bag and fill the thumbprint holes with a small amount of it. Gently press a whole hazelnut into the Nutella-filled thumbprint hole.

Notes

Using a different bran of hazelnut cream is possible, but you may need to adjust the amount of flour, as this recipe has only been tested with original Nutella.

The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.

Nutrition