Gianduia Sandwich Cookies (Chocolate-Hazelnut) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it. This was certainly a case where curiosity paid off-these are wonderful little cookies! The recipe was published in Food & Wine's 6th edition of Best of the Best-The best recipes from the 25 best cookbooks of the year . It was taken from Rozanne Gold's Desserts 1-2-3 . (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour.) Ingredients:
1 cup nutella |
1 extra-large egg |
1 cup self-rising cake flour, plus additional for dusting (see note below) |
Directions:
1. Preheat oven to 375°F.
2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
5. Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
6. Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.
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