Creamy Nutella Cookies: the best Coffee Companion…
An intense cocoa flavor thin and crispy shortbread with a super soft nutella heart, perfect for breakfast, snack, end of meal and for that sudden craving for dessert at any time of the day, a mouth-watering pampering treat.
Ingredients:
- 250g (2 cups) plain flour / all-purpose flour
- 20g (1/4 cup) unsweetened cocoa powder
- 100g (1/2 cup) caster sugar / granulated sugar
- 100g (7 tablespoons) butter / unsalted butter
- 5g (1 teaspoon) baking powder
- 1 egg
- 1 cup coffee (regular or decaffeinated for children)
- Nutella
- Milk
- Icing sugar / Powdered sugar (for decoration)
How to make Creamy Nutella Cookies:
- In a large bowl, pour the flour, bitter cocoa powder, sugar, and baking powder and mix thoroughly.
- Add the softened butter in chunks and knead until it forms a crumb mixture.
- Add the egg, knead to absorb it, and also add a cup of coffee.
- Knead until smooth and homogeneous.
- Form into a loaf, wrap it in a bit of plastic wrap and let it rest in the refrigerator for half an hour.
- After the resting time has elapsed, divide the dough into two parts and cut from each of them a rectangle about thirty centimeters long and ten centimeters high.
- Create a layer of Nutella in the center of each rectangle and close the dough over the filling to form a filoncino, sealing the edges well as well.
- Gently move the two resulting filoncini onto a tray and place them in the freezer for one hour.
- When the hour expires, turn the oven on fan mode to 200°C (400°F).
- Arrange the filoncini on a tray lined with baking paper and brush the surface with a little milk.
- Bake them for 12 minutes in the oven that has come to temperature.
- Take them out of the oven and let them cool before cutting them into chunks with a smooth-bladed knife, gently because they will still be very soft, then let your creamy Nutella cookies cool completely because they will gain more texture.
- Sprinkle them with plenty of powdered sugar before serving.
Bon Appetit!
