It’s World Nutella Day and to celebrate this momentous occasion, I made a batch of yummy (because isn’t that really the best word to describe Nutella??) butter cookies sandwiched with Nutella! A brief word about the much-adored chocolate hazelnut spread …. Long before Nutella was available on supermarket shelves in the US and beyond, my mom prepared Nutella sandwiches on golden semolina bread for me (she always had a stash from visiting relatives from Italy). While my 2nd grade teacher was patrolling the lunchroom one day, she stopped at my seat and admonished me for bringing “chocolate cake” to school. I tried to explain that it wasn’t cake, that Italian bread was sometimes yellow and that Nutella was, well, Nutella(!), but she wasn’t interested and my Nutella semolina sandwiches were relegated to an after-school snack. So go ahead and eat some Nutella today!
Biscotti di Nutella
Recipe by Majella Home Cooking ©
Makes about 2 dozen sandwich cookies (using a 2 1/2-inch cookie cutter)
- 3 cups unbleached all-purpose flour, plus more for the work surface
- 3 cups confectioners’ sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter, cut into 1/4-inch cubes
- Ice water, as needed
- 1 teaspoon vanilla
- 1 large egg
- 2 large egg yolks
Measure out the flour, sugar and salt into the work bowl of a food processor fitted with the metal blade and pulse briefly until the ingredients are combined. Lightly whisk the egg, yolks and vanilla together in a spouted measuring cut until just combined. Distribute the butter around the bowl and pulse until the mixture looks like fine sand and the butter is no longer visible. With the food processor running, add the egg mixture and process until the ingredients are incorporated. If the dough does not come together, add a little bit of ice water, one tablespoon at a time, until it forms a mass.
Turn the dough out onto a lightly floured work surface and gather it together. Shape it into a disk and wrap tightly in plastic wrap and refrigerate for at least 1 hour, until well chilled.
Sprinkle some flour onto the work surface and roll the disk out to 1/4-inch thickness. Use your favorite cookie cutter shape to cut out the cookies. Repeat using the scraps of cut dough. Place the cookies on an baking sheet lined with a Silpat or parchment paper and chill for 10-15 minutes. Heat the oven to 350 degrees while the cookies are chilling.
Bake the cookies in batches for 10 to 14 minutes, until they are set and the edges are only lightly browned. Transfer the baking sheet to a wire rack and allow to cool for 5 minutes. With an angled spatula, remove the cookies from the baking sheet and let them cool completely on the rack.
Spread a about a half teaspoon or so of Nutella in the center of the cookie. Set another cookie on top of the Nutella filling and press the cookies together lightly. Fill and sandwich together the remaining cookies. Buon appetito!