Background pdf
Christmas recipe

Frollini biscuits filled with Nutella®

A classic dainty for wintertime

Imagine a wet, windy afternoon spent with your kids, some dough and baking tools. What you get? Some fun and hot sweet cookies. These biscuits with Nutella are simply great, tasty and easy to cook. They can be shared, they can be dunked and they can be stuffed!

2 h 40 min
Frollini biscuits | Nutella


  • 150g soft butter

  • 75g powdered sugar

  • 150g flour

  • 3 hard-boiled egg yolks

  • 75g starch (potatoes or corn)

  • 1 vanilla pod

  • a pinch of salt

  • 150g Nutella®


  1. Frollini biscuits 1 | Nutella

    Prepare the hard-boiled egg yolks. Let them cool down and then sift. 
    In a separate bowl, sift the powdered sugar with the flour and the starch.

  2. Frollini biscuits 2 | Nutella

    Split the vanilla pod lengthwise with a knife and scrape out the seeds.
    Knead the soft butter with the powdered sugar, the flour, the starch, the sifted egg yolks, the vanilla pod seeds and the pinch of salt in order to obtain a homogeneous mixture, but without over working it.

  3. Frollini biscuits 3 | Nutella

    With a knife, split in 2 parts the dough and roll out each one on a parchment paper, to a thickness of 5 mm. 
    Cover the 2 layers and let rest in the fridge for somehours (ideally all night long).

  4. Frollini biscuits 4 | Nutella

    Remove the 2 layers from the fridge. 
    With a 7 cm diameter circle food ring, cut out biscuits from one layer to form the bottom part of the biscuits. 
    With the same food ring, cut out biscuits from the 2nd layer to form the top part of the biscuits.  
    With some Christmas shaped cookie cutters, cut out each top biscuit obtained from the 2nd layer so that to make a central hole.
    Place the biscuits on a baking tray lined with parchment paper and bake on the middle rack of the oven at 180°C (355°F) for about 8-10 minutes.
    Let the biscuits cool down out of the oven.

  5. Frollini biscuits 5 | Nutella

    Fill a pastry bag with Nutella®, fill the biscuits without the hole and then cover them with the biscuits with the hole allowing the Nutella® to slightly flow out from the central hole (consider 15g of Nutella® for each biscuit).
    Sprinkle powdered sugar on the top.

Sustainable palm oil in Nutella
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Sustainable cocoa in Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Upcycling Nutella jar
Good to know

Uhm, while preparing this recipe did you finish your Nutella® jar? You can upcycle it!

If you like it, share it on