No, I don´t bake for Christmas yet, although it may look like it. Cookies don´t have to be make only at Christmas, if I have some time left, since I always bake more batches (= more baking pans), I like to bake them also during a year. However, the first time I baked these Hazelnut Cookies with Nutella Filling was at Christmas. I wanted to publish them on a blog back then, but I made multiple desserts (Christmas, right? :D) and I forgot how much of nutella and mascarpone I used in filling. So the recipe was lying in my computer, until I had time and mascarpone was on sale 😀 And now, finally, their time is now. A soft cookie with blended hazelnuts, it doesn´t require any egg and it gets really soften with filling – it almost melts on your tongue. I guarantee that you would have to eat these cookies with a small plate in your hand 😉 Cookies are tasty on their own, but with mascarpone and nutella filling they are upgraded and just yum. You definitely won´t regret their preparation and then eating.
- 150 g hazelnuts
- 335 g butter
- 150 g icing sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 375 g all-purpose flour
- Filling:
- 500 g mascarpone
- 7 tbsp Nutella
- 130 g chocolate for decoration
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Put hazelnuts in a baking pan covered with baking paper. Put them in an oven and bake them for 10 – 15 minutes on 160 degrees. Take them out and let them cool. Then, using a kitchen towel or hands, remove their skins. Blend them.
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Beat butter with icing sugar until fluffy.
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Add vanilla extract and salt, beat again.
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Gradually add flour, mix after every addition.
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Add blended hazelnuts, mix well and create dough using your hands.
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Wrap dough in plastic wrap and put it in a refrigerator for at least 1 hour.
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After this time, take dough out, roll it out on a floured surface and cut out medium-sized circles.
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Put cookies on a baking pan covered with baking paper and bake them on 180 degrees for 10 – 13 minutes or until they are golden brown.
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Let them cool and fill them with filling.
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Filling:
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Mix mascarpone with Nutella using a spatula.
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Put icing into piping bag with star nozzle.
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Put filling on one cookie, cover and gently squeeze it with the second cookie.
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Melt chocolate in water bath and splatter the top of a cookie sandwich with it.
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Let cookies get firm.
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