Ingredientes para Gianduia Sandwich Cookies Chocolate Hazelnut
- ½ cup (113g) Nutella
- Extra Large Egg
- Self Rising Cake Flour
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Cómo preparar Gianduia Sandwich Cookies Chocolate Hazelnut
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine ½ cup (113g) Nutella and 1 large egg. Beat with an electric mixer until smooth and well combined.
- Gradually add 1 cup (125g) self-rising cake flour, mixing until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- Lightly flour a clean work surface. Turn the dough out onto the surface and gently knead for a few seconds until just combined. The dough will remain slightly sticky.
- Roll the dough into 18 equal-sized balls (approximately 1 inch in diameter). Flour your hands as needed.
- Place the dough balls onto a baking sheet lined with parchment paper, leaving several inches between each cookie.
- Bake for 12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Once slightly cooled, carefully slice each cookie in half horizontally using a sharp serrated knife.
- Spread 1 teaspoon of Nutella on the flat side of one half of each cookie.
- Top with the other half, pressing gently to form a sandwich.
- Let the cookies cool completely before serving. Store in an airtight container at room temperature.
- Pro Tip: For cleaner cuts, try this technique: Turn the cookie on its side and carefully score the entire outside edge while rotating it like a wheel, then gently cut the rest of the way through the middle.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
35g
Fat
23g
Carbs
5g
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