Each nutella holiday, we as happy followers of the nutella religion are supposed to create some sort of dish with the nutty chocolate spread in it. I made cookies, but usually I just eat it off the biggest spoon I can find to commemorate the anniversary.
These cookies were originally raspberry linzer almond cookies, but due to such a joyous holiday, I switched the almonds for hazelnuts, which are the nut element in nutella, and then filled them with as much nutella as I could. When I pushed the two sides of the cookie together glorious nutella squeezed out of the cutout top. They are as good as they sound, trust me.
The people that started this holiday are Ms.Adventures in Italy and Bleeding Espresso. You can see the official site here. Happy Nutella Day!
Nutella Linzer Cookies
adapted from Martha Stewart
makes 2 dozen cookies
2 cups all-purpose flour, plus more for dusting
1/2 tsp baking powder
3/4 cup hazelnuts, toasted
2 tbsp confectioners' sugar, plus more for sprinkling
1/8 tsp salt
1/8 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 large egg
1/2 cup nutella
Sift flour and baking powder into a bowl; set aside. Pulse hazelnuts, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to a bowl. Add butter and granulated sugar; mix until fluffy. Mix in vanilla and egg. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm.
Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out circles with a 2-inch fluted cutter. Cut out centers of half the circles with a 1/2-inch cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake circles until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Sprinkle cutout cookies with confectioners' sugar. Spread nutella onto uncut squares; top with cutout ones.