Ingredients
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Gianduia Sandwich Cookies (Chocolate-Hazelnut), I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it This was certainly a case where curiosity paid off–these are wonderful little cookies! The recipe was published in Food & Wine’s 6th edition of Best of the Best-The best recipes from the 25 best cookbooks of the year It was taken from Rozanne Gold’s Desserts 1-2-3 (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour ), i tried these but left them to long to slice so just sandwiched them together they went down a treat:) i tried them again (next day) but replaced the nutella with a shop bought banoffe spread they where amazing, These are pretty darn good!! I dont think I would eat them with out the filling in them because they are a bit plain, but with the filling they are AWESOME!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Mix 1/2 Cup Nutella and the Egg With an Electric Mixer Until Well Combined. Slowly Add 1 Cup of Flour Until a Wet Dough Is Formed. Transfer the Dough to a Flour-Dusted Board. |
|
3
Done
|
Knead Gently, Adding a Bit More Flour If Necessary; Dough Will Be Sticky. Roll Dough Into 18 Balls, Flouring Your Hands as Needed to Make Rolling Easier. Place on Parchment-Lined Baking Sheet, Several Inches Apart. |
|
4
Done
|
Bake 12 Minutes. Let Cool 10 Minutes. Split Cookies in Half Horizontally Using a Sharp, Serrated Knife (see Note Below). Spread Bottom With 1 Teaspoon Nutella, Replace Top and Press Firmly. Let Cool Completely. Store in a Tightly Covered Tin. |
|
5
Done
|
Note on Flour: I Didn't Have Self-Rising Cake Flour, So I Mixed 1 1/2 Teaspoons Baking Powder and 1/2 Teaspoon Salt With Regular Cake Flour Before Adding It. |
|
6
Done
|
Note on Splitting the Cookies: I Had a Problem With a Couple of the Cookie Tops Breaking a Bit When I First Started Cutting Them. I Then Tried It This Way and Had No More Problems: Turn the Cookie on Its Side and Carefully Score the Entire Outside Edge While Turning It Like a Wheel, Then Gently Cut the Rest of the Way Through the Middle. |
