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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (26g) Recipe makes 18 servings |
||
| Calories 118 | ||
| Calories from Fat 47 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 99mg | 4% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 9.1g | ||
| Protein 2.0g | 3% | |
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Gianduia Sandwich Cookies (Chocolate-Hazelnut)
By: GaylaJ
Jan 23, 2006
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.)
SERVES 18 , 18 cookies
Ingredients
- 1 cup nutella
- 1 extra-large egg
- 1 cup self-rising cake flour, plus additional for dusting (see note below)
Directions
1
Preheat oven to 375°F.2
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
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
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
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
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.
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- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Sweet'n'Spicy Chef
On Apr 17, 2008
These were really easy to make & were quite yummy if you like nutella 
From: Gina Vinson
On Dec 27, 2007
I drop them by spoonfuls into powdered sugar and roll them around before baking. They taste great and look like chocolate crinkles.
From: jess21
On Jan 26, 2006
These aren't difficult to make at all, but assembling them is a little bit tedious. And sticky. The cutting tip helped, and I also found cutting them a bit easier while they were a little warmer. Worth the trouble though, they're delicious. I also didn't have self-rising flour, but adding baking powder seemed to work just fine.
From: Chef Mommie
On Apr 8, 2006
Okay, I had so much fun making these and cannot believe they turned out. First I had to make my own self rising cake flour, Cake Flour Substitute. Then I floured my counter and scooped the sticky mess onto it but couldn't clear my fingers of it. So I just patted my hands in flour and went to town making the balls. I put them straight onto my pizza stone because I didn't have parchment paper. I flattened them slightly. They cooked perfectly in the time listed. They came off my stone easily. After they cooled for the ten minutes they cut beautifully using the tip in step #6. I ate one without the filling and it was very good. I ate one with the filling and it was delicious. I think a cream filling would be wonderful too. TY Gayla, I am so proud of how they look, though not quite as lovely as yours.
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