Nutella is one of those things that I love to have around for a treat. I know it’s not good for me, but it tastes pretty damn good and it’s hard to walk past the jar without sneaking a spoonful, or two. However, I can’t keep it in the house. It has no chance of survival beyond a day when the two teenagers sniff it out from the depths of their rooms. It’s gone as quick as it got there. So, I was tempting fate when I decided to try these cookies – would it last long enough for me to get them made. Thankfully, it did, but the cookies didn’t make it past breakfast this morning where one of the said teenagers devoured the last of them for ‘breakfast’. Sometimes it’s just not worth arguing or pointing out the obvious – and besides, if I’m being honest, there I times I can easily justify cookies for breakfast.

These cookies use the same dough as my Gluten Free Linzer Bars but quite a different take noting these are baked as biscuits first then filled with the ever so addictive chocolate hazelnut spread. You could make your own chocolate hazelnut spread but it’s not worth it in my opinion. I’ve also had a request to make Ferrero Rocher chocolates or something close. I tried and it wasn’t a resounding success and a lot of work – also not worth it in my view. These are a much easier way to get a homemade treat that has the same vibe as a Ferrero rocher chocolate.

And if ferrero rocher doesn’t rock your world, your imagination is the limit to the options on what to sandwich these with. I also made some minis to take with me racing on the weekend and they didn’t last long. Something about the size of cookie means you end up eating multiples assuring yourself that five or six is really just one cookie – right?

Worth Making?

Yes — if you love Ferrero Rocher chocolates and want a make at home version that doesn’t require the effort required to recreate the chocolate version
Yes — if you need a gluten free biscuit that tastes great and also makes a pretty addition to a party spread
Yes — if you have a jar of Nutella lurking in the pantry and want to rescue it from being demolished by the spoonful
Skip it — if you’re expecting these to survive more than 24 hours
Skip it — if you’re trying to avoid keeping Nutella in the cupboard because temptation gets the better of you
Skip it — if you’re looking for a quick one-bowl cookie. These require rolling, cutting and filling.

Equipment

1 Food processor strong enough to grind hazelnuts

Ingredients

115 grams butter softened
115 grams roasted hazelnuts (skins removed)
90 grams rice flour
100 grams granulated sugar
30 grams coconut flour
1 tsp xantham gum
150 grams chocolate hazelnut spread

Instructions

Preheat oven to 170C and line 2 to 3 baking trays with parchment paper
In stand mixer, cream together softened butter and sugar until smooth, fluffy and creamy
Add egg and mix until smooth and fully incorporated
In a food processor, ground hazelnuts with rice and coconut flour
Fold in ground hazelnut and flour mixture, xantham gum and vanilla into creamed butter/sugar/egg mixture until combined
Wrap dough in cling film and chill in fridge until cool and firm
Roll dough out using cornflour or another gluten free flour to about 3mm thick. The dough is quite sticky and if it becomes to hard to roll out, it can be pressed into the tin and still work
Using circle cookie cutters or whatever shape you desire, cut cookies and place on baking tray.

I used fluted pasty cutters size 60 for the base and top, with a size 20 to remove center of top cookie. For the minis, I used a size 30.

Bake approximately 10 minutes or until lightly browned and cooked through. Allow cookies to cool to room temperature
Ensure chocolate hazelnut spread is at room temperature and warm enough to spread with ease so it doesn’t break the cookies as you spread. Spread about 1/4 to 1/2 tsp chocolate hazelnut spread over base of cookie and top with cookie lids
Cookies will keep for about a week at room temperature or a few weeks in the fridge. The cookies will soften slightly from the chocolate hazelnut spread after a day.

Make it your way

Swap the Nutella for raspberry jam, strawberry jam or marmalade for a less rich filling or if you aren’t a chocolate person.
Add finely chopped toasted hazelnuts around the edge of the filling for an even stronger Ferrero Rocher feel.
Use dark chocolate ganache instead of Nutella if you prefer a less sweet cookie
Sandwich them with peanut butter and a drizzle of melted chocolate for a peanut butter cup version (or peanut butter and ganache)
Make mini cookies for parties, lunchboxes or trips where you need a quick pop in the mouth snack of sweetness without a full cookie commitment
Dust the tops with icing sugar before serving for a more elevated presentation
Add a little orange zest to the dough for a subtle chocolate-orange combination

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