Chocolate Hazelnut Cutout Cookies (Nocciolini)

Vegetarian
Health score
15%
Chocolate Hazelnut Cutout Cookies (Nocciolini)
135 min.
2
2130kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate Hazelnut Cutout Cookies, known as Nocciolini, that are sure to bring a smile to your face! Perfect for those who adore the rich combination of chocolate and hazelnut, these cookies are a delicious twist on a classic treat. With a soft and smooth texture, they are incredibly easy to make and can be enjoyed on various occasions, whether for a cozy family gathering or as a special dessert for your next celebration.

The process of creating these cookies is not only enjoyable but also rewarding. You’ll start by blending the comforting creaminess of softened butter with the sweetness of sugar, which forms a luscious base for the dough. As you incorporate cornstarch and flour, the dough seamlessly comes together, setting the stage for a perfect canvas for cutting out your shapes. After a brief time in the freezer to firm up, the dough transforms into tempting little rounds that will bake to a light golden perfection.

Once cooled, the magic happens as you spread a generous layer of chocolate hazelnut spread between two cookies, creating delectable sandwich treats that are absolutely irresistible. These cookies not only taste divine but also make for a stunning presentation with their inviting chocolatey filling. So gather your loved ones, roll up your sleeves, and embark on this delicious baking adventure – your taste buds will thank you!

Ingredients

  • cup butter softened
  • 0.8 cup chocolate hazelnut spread such as nutella 
  • 0.8 cup cornstarch 
  • 1.8 cups flour 
  • 0.3 cup sugar 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • stand mixer

Directions

  1. Preheat oven to 35
  2. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor.
  3. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.
  4. Divide dough in half.
  5. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.
  6. Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.
  7. Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking.
  8. Transfer to racks to cool.
  9. Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
  10. Make ahead: Up to 3 days, stored airtight.
  11. Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.

Nutrition Facts

Calories2130kcal
Protein3.46%
Fat53.35%
Carbs43.19%

Properties

Glycemic Index
112.21
Glycemic Load
102.5
Inflammation Score
-9
Nutrition Score
31.843043638312%

Nutrients percent of daily need

Calories:2129.51kcal
106.48%
Fat:126.66g
194.87%
Saturated Fat:90.46g
565.39%
Carbohydrates:230.74g
76.91%
Net Carbohydrates:221.28g
80.47%
Sugar:94.38g
104.87%
Cholesterol:244.02mg
81.34%
Sodium:782.77mg
34.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:7.88mg
2.63%
Protein:18.47g
36.95%
Manganese:1.75mg
87.46%
Vitamin B1:0.96mg
63.99%
Selenium:43.81µg
62.58%
Iron:10.27mg
57.04%
Vitamin A:2839.74IU
56.79%
Vitamin E:8.28mg
55.19%
Folate:219.31µg
54.83%
Vitamin B2:0.78mg
45.68%
Fiber:9.46g
37.84%
Copper:0.71mg
35.57%
Vitamin B3:6.99mg
34.93%
Phosphorus:322.61mg
32.26%
Magnesium:99.77mg
24.94%
Potassium:604.25mg
17.26%
Calcium:166.44mg
16.64%
Zinc:2.09mg
13.95%
Vitamin B5:1.01mg
10.06%
Vitamin K:10.41µg
9.91%
Vitamin B12:0.5µg
8.28%
Vitamin B6:0.14mg
7.19%
Source:My Recipes