Nutella Almond Cookies Recipes

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NUTELLA® COOKIES



Nutella® Cookies image

These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.

Provided by Mai Kitchen

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 9

½ cup butter, at room temperature
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup milk chocolate chips
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
  • Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
  • Remove cookies from the oven and serve immediately or allow to cool.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 19.6 g, Cholesterol 19.3 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 51.8 mg, Sugar 13.7 g

NUTELLA ALMOND COOKIES



Nutella Almond Cookies image

My take on Giada De Laurentiis' recipe for Chocolate Hazelnut Biscotti. Delicious cookies that are guaranteed to have people asking "What's in here?" These cookies where my first foray into baking, and they were very easy for a beginner. My family, who knows my cooking inabilities, thought they were slice and bake! Suggestion: I use a Silpat silicon baking sheet on my cookie sheet. It keeps the bottoms from getting too done.

Provided by Mrs. H

Categories     Dessert

Time 23m

Yield 27-30 cookies

Number Of Ingredients 12

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup nutella (Chocolate hazelnut spread. My grocery store keeps it next to the peanut butter)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
  • In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
  • Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
  • Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

ITALIAN ALMOND COOKIES



Italian Almond Cookies image

These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 6

2 cups/290 grams blanched almonds
2/3 cup/130 grams granulated sugar
2 egg whites
1/2 teaspoon almond extract
Confectioners' sugar, for dusting
Amarena cherries or whole unblanched almonds, for garnish (optional)

Steps:

  • Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
  • Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
  • Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
  • Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
  • Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

ALMOND COOKIES



Almond Cookies image

This one falls under the "I ate it at, and then tried to duplicate it" motivation for cooking. Almond cookies are available at Chinese restaurants throughout the US...they're essentially sugar cookies with almond in them. I've seen some recipes that use vanilla extract but I can't imagine making these without almond extract. Besides, I use vanilla extract all the time, but when else am I ever going to use my almond extract?

Provided by Late Night Gourmet

Categories     Dessert

Time 30m

Yield 50 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, softened
1 cup brown sugar
1 cup sugar
2 large eggs
1 1/2 teaspoons almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 cup almonds, roughly chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Blend together butter and sugars for a few minutes, until thoroughly combined.
  • Beat eggs separately, then stream into the bowl while running the mixer on low. Continue blending and add almond extract until combined.
  • Add one cup of flour to the bowl while blending, then add baking powder, then gradually add remaining flour until fully combined. Blend in almonds until distributed evenly.
  • Using a tablespoon or small cookie scoop, place dough on ungreased cookie sheets about three inches apart to prevent cookies from bleeding together. Only bake one rack of cookies at a time to ensure even baking.
  • Bake 10-12 minutes or until browned around the edges. Remove baking sheets from oven and allow to rest for a few minutes before removing to racks to cool. Remove cookies carefully, since the high butter content means they'll still be soft until they cool completely.
  • Repeat baking remaining cookies, ensuring that baking sheets are only on one rack.

Nutrition Facts : Calories 121.2, Fat 7.2, SaturatedFat 3.7, Cholesterol 22.1, Sodium 69.5, Carbohydrate 13.2, Fiber 0.5, Sugar 8.4, Protein 1.5

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