Nutellotti or Soft Nutella cookies
These soft Nutella-filled delights are almost too good to pass up. With fluffy yet sturdy dough that can support the luscious filling, these cookies make for an indulgent treat.
Ingredients
For the dough:
- 180 g Nutella
- 135 g flour
- 1 egg
For the filling:
- 2-3 tbsp Nutella
- 1-2 tsp chopped hazelnuts
Optionals:
- 1-2 tbsp pistachio cream
- 2-3 tbsp chopped pistachios
Instructions
- Start making the dough by placing the Nutella in a bowl, add the egg and mix well.
- Sift the flour, add it to the dough, and mix well until you obtain a smooth and homogeneous dough.
- Cover the dough with cling wrap and place it in the fridge for 15-20 minutes.
- Remove the dough from the fridge and, with your hands, form small balls of about 15g each. Place the balls on a baking tray lined with parchment paper.
- Using your thumb or the back of a round spoon, flatten the center of each ball to create a cavity.
- Fill the cavities with Nutella using a teaspoon or a sac à poche, and top them with a few chopped hazelnuts. Bake in the preheated oven at 170ºC (340ºF) for about 10 minutes.
- When ready, let the cookies cool on a wire rack and enjoy!
- Variations:Using the same recipe, I rolled some dough balls in chopped pistachios and filled them with pistachio cream.
Notes
If the dough is sticky when you try to form the cavities, dust your fingers with a little bit of flour and then form the cavities. Don’t press all the way down, just enough to form the cavity without the dough around it cracking.
You can store the Nutellotti at room temperature, covered by a glass dome, for up to a week. I don’t recommend freezing them.