Almond shortbread cookies with Nutella® hazelnut spread
INGREDIENTS for 30 servings
3 cups pastry flour
1/2 cup confectioners’ sugar
1/2 cup almond flour
1 tsp fine salt
1 cup cold butter, cut into cubes
1/2 cup Nutella® hazelnut spread
Sugar pearls, for decorating
METHOD
Sift together flour and confectioners’ sugar. Add almond flour and salt. Using pastry cutter or fingers, mix in butter until incorporated (do not overmix).
On sheet of parchment paper, roll out dough into 1/2-inch thickness. Cover with plastic wrap; refrigerate for 2 hours.
Preheat oven to 350°F. Using cookie cutters, cut out desired shapes (trees, snowmen, stars, balls, etc.) from dough.
Transfer cookies to parchment paper–lined baking sheet; bake on center rack for about 15 minutes or until cookies turn golden brown. Remove from oven; let cool.
Spoon Nutella® hazelnut spread into small piping bag; decorate cookies with Nutella® hazelnut spread and sugar pearls.
