Nutella Cookies

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 185 g flour
  • 60 g cocoa powder
  • 125 g suar
  • 60 g hazelnuts or almonds, round or desiccated coconut
  • 1 egg (s)
  • 1 tablespoon water
  • Nutella
  • 100 g butter, soft
  • Flour for the work surface
Nutella Cookies
Nutella Cookies

Instructions

  1. Cut the butter into flakes and mix with the flour, cocoa, sugar and the ground hazelnuts until crumbly. Add the egg and water to moisten, stir briefly and knead the dough on a floured work surface until smooth.
  2. Roll out the dough on a sheet of baking paper and cut the edges straight. Brush the rolled out dough with Nutella. Then the dough is shaped into a roll. The best way to do this is to lift the parchment paper on one side and start rolling from there and continue to use the parchment paper to help.
  3. The rolling pin is then tightly wrapped in cling film and placed in the refrigerator for half an hour so that the Nutella is a little firm. Meanwhile, preheat the oven to 180 ° C (convection). After the resting time, cut the rolling pin into approx. 1 cm thick slices and lay them out on a baking sheet (with paper) at a sufficient distance (1 - 2 cm).
  4. I only leave the biscuits in the oven for 8-10 minutes. Then they look very soft when you take them out, but after they have been left to cool on a wire rack, they have a wonderful consistency, like brownies. If you want some crisp biscuits, you should take the biscuits out of the oven after 12 minutes of baking at the latest.
  5. Tip: Instead of the hazelnuts, you can also use desiccated coconut or almonds. Both also taste very good.

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