food.com

Gianduia Sandwich Cookies (Chocolate-Hazelnut)

4.5(25)

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.)

by GaylaJ·published 2006-01-23

Open original recipe

Dessert

Servings

18 cookies, 18 serving(s)

Total time

37 min

prep 25 min

Calories / serving

118 kcal

Ingredients (3)

serves

1 cup nutella
1 extra-large eggegg
1 cup self-rising cake flour, plus additional for dusting (see note below)flour

Instructions (6 steps)

01Preheat oven to 375°F.
02Mix 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.
03Knead 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.
04Bake 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.
05Note 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.