Nutella Melting Moments
Photography Manja Wachsmuth.
I use Nutella in both the biscuit and the light, creamy filling which makes these incredibly moreish.
INGREDIENTS
Biscuits
¾ cup Nutella
1 large egg, size 7
1 teaspoon instant espresso coffee granules, optional
½ teaspoon vanilla extract
40 grams butter, at room temperature
1 cup plain flour
1¼ teaspoons baking powder
70 grams ground almonds
Filling
100 grams butter at room temperature
1 tablespoon cocoa
½ cup Nutella
pinch sea salt
1 cup icing sugar, plux extra for dusting
METHOD
Preheat the oven to 160°C fan bake
Biscuits: Beat the Nutella, egg, coffee, vanilla and butter until light and fluffy.
Add the combined flour, baking powder and ground almonds and beat to a soft dough.
Roll teaspoons of the dough into balls and place on a lined baking tray – you should get 28–30 balls.
Bake for about 12 minutes or until the tops have split and are firm to the touch. Transfer to a cooling rack.
Filling: Beat the butter, cocoa, Nutella and salt until light and creamy. Beat in the icing sugar.
Transfer to a piping bag with a fluted nozzle. Pipe the filling on half the biscuits then sandwich with the remaining biscuits. Dust with icing sugar to serve. Makes about 15 double biscuits
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.