Cinnamon Star Cookies With Nutella Hazelnut Spread Recipes

CINNAMON STARS: ZIMTSTERNE (GERMANY)

Steps:

• Sift the confectioners' sugar.
• Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
• Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
• Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
• Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
• Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

CHEWY NUTELLA COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
• Cream together butter, granulated sugar and brown sugar until light and fluffy.
• Mix in Nutella and vanilla extract.
• Mix in egg.
• Add flour mixture and mix until just incorporated.
• Add chocolate chips and hazelnuts.
• Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
• Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.

NUTELLA® HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
• Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
• Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
• Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
• Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
• Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

CINNAMON STAR COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Preheat oven to 250 degrees F; position rack in center of oven.
• Using a mixer, beat together the egg whites and 1 1/4 cups confectioners' sugar for 4 to 5 minutes or until soft peaks form.
• Reserve 2 tablespoon into a small bowl for the icing used later - combine only this portion with 1 teaspoon of lemon juice. Gently mix hazelnuts and cinnamon into remaining egg white mixture until combined.
• On work surface, roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Using a 2-inch star cookie cutter, cut out 48 cookies, re-rolling scraps once.
• Arrange cookies on 2 parchment paper-lined baking sheets. Using 1/2 inch round cookie cutter, cut out rounds in the center of half of the cookies (these will be tops of sandwich cookies).
• Spread "icing"-like mixture on the top of the cookie (with the cut out) using a teaspoon.
• Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® hazelnut spread into piping bag fitted with small round tip. Pipe 1 teaspoon Nutella® hazelnut spread onto half of the cookies (without round cut outs).
• Dust remaining cookies with remaining confectioners' sugar; place over Nutella® hazelnut spread on bottom halves of cookies.

CINNAMON NUTELLA® NO-BAKE COOKIES

Steps:

• Line baking sheets with parchment paper.
• Combine sugar, butter, and milk in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat and stir in cinnamon chips and chocolate-hazelnut spread until melted. Fold oats into mixture.
• Drop mixture by walnut-size spoonfuls onto the prepared baking sheets.

NUTELLA CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

CHOCOLATE-HAZELNUT SPREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
• Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.