Nutella Almond Cookies

December 30, 2009 | Filed Under Baking 

When I was backpacking around Europe with a friend, we had picked up a small jar of Nutella in Venice, Italy. On a budget and trying to plan out our itinerary a bit on the fly, we had planned to eat it for breakfast with fruit or bread, but our plans never panned out and so we ended up with the roughly 13 oz. glass jar of Nutella as our traveling companion as we traveled through Venice, Rome, Florence, Nice, and Barcelona where we finally gave up on the meal idea and gifted it to a friend of hers we met. Lugging around the jar of Nutella had been a running joke for us… too bad we didn’t take photos of it visiting all the sights.

I had a jar of Nutella and wanted to do something with the tasty hazelnut spread and remembering the delicious and chewy nutella cookies a friend of mine would make every now and then for me, I found a recipe for Nutella Almond Cookies. Before I started baking these cookies, fortunately I had gone to the store to buy another jar because apparently the Nutella I had already had lost its freshness and so I chucked the old one and opened up the new container instead. I was attracted to this recipe because I’m also a fan of almonds. Since I didn’t have a fresh bag of chocolate chips on hand, I omitted them. The almond slivers easily broke apart as I was mixing them in… I also forgot to put them in for the first few cookies. The spacing doesn’t need to be as generous as 4 inches apart with the medium cookie scoop I used and I had also added 1/3 cup of flour to the original recipe as someone else had suggested, but I found they were a little more on the cakey side. Next time, I might try it with 1 1/2 cups flour instead.

Nutella Almond Cookies
(Adapted from recipezaar)

Ingredients:

• 1 2/3 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
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup sliced almonds

Directions:

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
3. Using an electric mixer (or manually) in another medium bowl, combine the butter, chocolate hazelnut spread, sugar, and brown sugar and cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
4. Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and stir until just combined.
5. Using a tablespoon measure or a medium cookie scoop (1 1/2 tablespoon), spoon out the cookie dough onto a cookie sheet (or a silpat), spacing the mounds about 2 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Allow cookies to cool.

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