Only two more weeks and 3 days until match day! I think I should be more nervous about where I end up, since I've been hearing my friends lose sleep over this. But my mind has been on vacay-mode for more than 4 months, so it is pretty much mush :/
Nutella Stuffed Almond Cookies
makes 1-2 dozen1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda + 1 tsp hot water
1/4 tsp salt
1.5 cups flour
1/2 cup flaked almonds
1/2 cup nutella
- On a piece of parchment paper or silpat mat, spoon about 12-15 half tablespoons of nutella and put in the freezer
- Preheat oven to 325F
- Cream butter and sugars. Beat in egg and stir in vanilla
- Dissolve the baking soda in hot water and add to the batter. Add salt and mix until combined
- Stir in flour just until a dough forms. Fold in almonds.
- Roll into 1-2 inch balls, then flatten and place a frozen nutella ball in the middle. Seal it like you would fill a dumpling, roll back into ball shape and place 1" apart on a lined baking tray. Dough will not spread much, so if you want a thinner crispier cookie, flatten it a bit
- Bake for 10-15 mins, just until edges are brown (not to a crisp!)
Wow!
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ReplyDeleteThe review comments on Nutella-stuffed almond cookies are filled with delight and enthusiasm for the combination of flavors. Readers share their experiences and modifications to the recipe, fostering a collaborative exchange of baking ideas. They also provide suggestions for flavor enhancements and presentation tips to enhance the cookies' visual appeal. Additionally, they discuss potential adjustments to the recipe for dietary preferences or restrictions, contributing to a diverse and inclusive conversation about baking options.