Description
These rich and fudgy flourless Nutella cookies offer a decadent hazelnut flavor with a delicate, crackled exterior. By utilizing just three core ingredients, this recipe relies on simple baking science to create a professional-quality treat that is naturally gluten-free.
Ingredients
- 1 cup Hazelnut chocolate spread (Nutella)
- 1 cup Granulated white sugar
- 1 Large egg, room temperature
- Chocolate sprinkles (optional, for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper.
- In a sturdy mixing bowl, combine the hazelnut spread, granulated sugar, and egg using a stiff spatula or wooden spoon.
- Mix with a deliberate folding motion until the glossy sheen becomes matte and the mixture thickens into a cohesive dough.
- Divide the dough into one-tablespoon portions and roll them into smooth spheres between your palms.
- If using sprinkles, press the top three-quarters of each sphere into the coating, leaving the base clear.
- Space the spheres two inches apart on the prepared sheet and bake for 10 to 12 minutes.
- Allow the cookies to rest on the hot pan for five minutes before transferring to a wire rack to cool completely.
Notes
To achieve the signature glossy, crackled surface, ensure your egg is at room temperature to allow the sugar to dissolve properly into the proteins. If the dough feels too soft to roll, a brief ten-minute rest before shaping will help the structure stabilize for even baking.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American