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
100 grams butter at room temperature
1 tablespoon cocoa
½ cup Nutella
pinch sea salt
1 cup icing sugar, plux extra for dusting
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