A classic dainty for wintertime
Imagine a wet, windy afternoon spent with your kids, some dough and baking tools. What you get? Some fun and hot sweet cookies. These biscuits with Nutella® hazelnut spread are simply great, tasty and easy to cook. They can be shared, they can be dunked and they can be stuffed!
Step 1:
- Prepare the hard-boiled egg yolks. Let them cool down and then sift.
- In a separate bowl, sift the powdered sugar with the flour and the starch.
Step 2:
- Split the vanilla pod lengthwise with a knife and scrape out the seeds.
- Knead the soft butter with the powdered sugar, the flour, the starch, the sifted egg yolks, the vanilla pod seeds and the pinch of salt in order to obtain a homogeneous mixture, but without over working it.
Step 3:
- With a knife, split in 2 parts the dough and roll out each one on a parchment paper, to a thickness of 5 mm.
- Cover the 2 layers and let rest in the fridge for some hours (ideally all night long).
Step 4:
- Remove the 2 layers from the fridge.
- With a 7 cm diameter circle food ring, cut out biscuits from one layer to form the bottom part of the biscuits.
- With the same food ring, cut out biscuits from the 2nd layer to form the top part of the biscuits.
- With some Christmas shaped cookie cutters, cut out each top biscuit obtained from the 2nd layer so that to make a central hole.
- Place the biscuits on a baking tray lined with parchment paper and bake on the middle rack of the oven at 180°C (355°F) for about 8-10 minutes.
- Let the biscuits cool down out of the oven.
Step 5:
- Fill a pastry bag with Nutella® hazelnut spread, fill the biscuits without the hole and then cover them with the biscuits with the hole allowing the Nutella® hazelnut spread to slightly flow out from the central hole (consider 15g of Nutella® hazelnut spread for each biscuit).
- Sprinkle powdered sugar on the top.