Delicately fluffy mini cakes filled with Nutella® hazelnut spread.
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill them with Nutella®. Your holidays have just become happier with these almond sponge cakes.
1 1/4 cups confectioners’ sugar
3/4 cup almond flour
1/4 cup all-purpose flour, sifted
4 egg whites
1/3 cup melted butter
1/2 cup Nutella® hazelnut spread
In a mixing bowl, combine confectioners’ sugar, almond flour and sifted all-purpose flour.
Stir in egg whites and melted butter until well combined.
Refrigerate for 1 hour.
Preheat oven to 350°F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
Use a toothpick to create a small hole in each cake.
Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella®.
Garnish tops with remaining Nutella® and sprinkle with confectioners’ sugar.
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