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4 stacked nutella biscuits on top of each other
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Nutella Biscuits

These biscuits are inspired by Ferrero's popular treat, made with hazelnut spread sandwiched between two honey shortbread cookies.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour 15 minutes
Servings 30 cookies
Calories 142kcal
Author Ryan Beck

Ingredients

  • 12 tbsp (170g) unsalted butter, at room temperature
  • 6 tbsp (75g) light brown sugar
  • 2 tablespoon honey
  • ½ teaspoon vanilla extract
  • 1 ½ cups (188g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • 2 tbsp (16g) nonfat dry milk powder
  • teaspoon salt
  • 1 cup Nutella

Instructions

  • In a stand mixer with a paddle attachment, beat together the butter, sugar, honey and vanilla extract on on medium speed for 4-5 minutes or until light and fluffy.
  • On low speed, slowly add the flour, cornstarch, milk powder and salt to the butter mixture. Do not over mix but make sure all the flour is incorporated. 
  • Turn the dough out onto a lightly floured surface and press the dough into a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk and divide in half. Roll each piece out between sheets of non-stick parchment paper until ⅛ inch (about 3mm) thick. Place in the fridge for 30 minutes or until firm.
  • Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper. Take out the dough and use a 1 ½ inch (about 4 cm) round cookie cutter to cut shapes. Re-roll any unused dough and cut again. Place the dough in the fridge for 15 minutes.
  • Bake 1 sheet for 7-8 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack. Repeat with the other baking sheet.
  • Put the Nutella into a piping bag and pipe about 1 teaspoon of the nutella on one cookie. Place the second cookie on top and press down slightly. Repeat with remaining cookies.

Notes

  • The butter should be at room temperature, which helps the dough mix easily and evenly.
  • If you don't have milk powder, just replace with 2 additional tablespoon of cornstarch.
  • Use parchment paper when rolling out the dough so it doesn't stick.
  • Roll out the biscuit dough first before placing in fridge for 30 minutes so it is easier to get to ⅛" thickness.
  • You know cookies are done when the edges are firm and golden brown.

Nutrition

Serving: 1biscuit | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g