Nutella biscuits

These delicious Nutella biscuits are absolutely delicious and will be loved by everyone, young or old, because as we all know chocolate never fails to please ... so let's discover how to make them - and thus make everyone in your house happy at the same time! Simple and extremely tasty, they are made from a ‘short’ crumbly pastry and a filling of delicious Nutella, they’re great as a snack, for breakfast, to satisfy a pang of hunger during the day, to offer to your friends or relatives, and are also excellent if dipped in milk or simply eaten with tea or coffee. They will disappear in a flash so we suggest you make them in large quantities! They can also be made with the help of your children, who will enjoy cutting out the pastry shapes and then love eating the final product! With our hints and the photo gallery, which illustrates step-by-step all the stages of the recipe, these biscuits will be a breeze to make and very well appreciated!

Ingredients

  • sweet shortcrust pastry 200 grams With the addition of a tablespoon of cocoa
  • nutella
Information
20 minutes Total time
15 minutes Active time
Serves 10 persons
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Preparation

Make a sweet shortcrust pastry with the addition of a tablespoon of cocoa powder. Once you have mixed everything together, leave the pastry to rest in the fridge for 30 min. Roll out the pastry until it is very thin. Cut out lots of biscuits with a daisy-shaped pastry cutter. Put half a teaspoon of Nutella in the centre of half of the daisy shapes, leaving one with none for each one with Nutella. Cover the shapes with Nutella with the plain shapes and seal the edges well. Bake the biscuits at 180°C for 15 minutes.

Tips
We recommend making the pastry in advance and keeping it in the fridge, wrapped in cling film, for as long as a day - the result will make your pastry even more crumbly. Also, if you don’t have any proper pastry cutters, you can easily use a coffee cup or glass and get perfect circles just the same.
Trivia
The Italian name for these biscuits is ‘frollini’, a term which comes from the Italian for shortcrust pastry. You can also make variations of the pastry in any way you want: with chocolate, vanilla, and in many other ways.

Step by step

**Click on the photos to access full step by step!

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