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 minutes

Cook Time 10 minutes

Servings people

Calories 421kcal

Author Eva | Electric Blue Food

Ingredients

180 g Nutella + 2 tsp divided
130 g flour
1 egg
24 whole hazelnuts

Instructions

Combine the Nutella and egg in a bowl and whisk with a fork.
When combined, add half of the flour, sifted, and stir in.
Sift the remaining flour and mix it in until you get a homogeneous dough.
Divide the dough and roll it into small balls (about 15 g each).
Place dough balls onto an oven tray lined with baking paper.
Press a finger in the middle of each ball to create the thumbprint cookie effect.
Bake in the preheated oven at 175°C (350°F) for 10 minutes. Immediately remove the cookies from the hot tray and let cool to room temperature.
When coole dcompletely, add 2 tsp Nutella to a piping bag and pipe a little hazelnut spread into each thumbprint hole. Top with a whole hazelnut.

Nutrition