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Frollini biscuits filled with Nutella
A classic dainty treat 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® hazelnut spread are simply great, tasty and easy to cook. They can be shared, they can be dunked and they can be stuffed!
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Recipe - Williams Lake
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Frollini biscuits filled with Nutella
Prep Time30 Minutes
Servings10
Cook Time10 Minutes
0
Ingredients
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 hazelnut spread
Directions
  1. Prepare the hard-boiled egg yolks. Let them cool down and then sift.
  2. In a separate bowl, sift the powdered sugar with the flour and the starch.
  3. Split the vanilla pod lengthwise with a knife and scrape out the seeds.
  4. 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.
  5. With a knife, split in 2 parts the dough and roll out each one on a parchment paper, to a thickness of 5 mm.
  6. Cover the 2 layers and let rest in the fridge for some hours (ideally all night long).
  7. Remove the 2 layers from the fridge.
  8. With a 7 cm diameter circle food ring, cut out biscuits from one layer to form the bottom part of the biscuits.
  9. With the same food ring, cut out biscuits from the 2nd layer to form the top part of the biscuits.
  10. With some Christmas shaped cookie cutters, cut out each top biscuit obtained from the 2nd layer so that to make a central hole.
  11. 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.
  12. Let the biscuits cool down out of the oven.
  13. Fill a pastry bag with Nutella hazelnut spread, fill the biscuits without the hole and then cover them with the biscuits with the hole allowing the Nutella hazelnut spread to slightly flow out from the central hole (consider 15g of Nutella hazelnut spread for each biscuit).
  14. Sprinkle powdered sugar on the top.
30 minutes
Prep Time
10 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
150g soft butter
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Western Family - Butter - Salted, 454 Gram
rewards logoFree with 2800 Points Redeemed
$4.99$1.10/100g
75g powdered sugar
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Rogers - Icing Sugar, 1 Kilogram
rewards logoFree with 2400 Points Redeemed
$4.69$0.47/100g
150g flour
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Western Family - All Purpose Flour, White, 2.5 Kilogram
$5.59 was $5.99$0.22/100g
3 hard-boiled egg yolks
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Western Family - Large White Eggs, 18 Each
$5.99$0.33 each
75g starch (potatoes or corn)
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Fleischmann's - Fleischmanns Canada Corn Starch, 454 Gram
$4.59$1.01/100g
1 vanilla pod
Not Available
a pinch of salt
Not Available
150g Nutella hazelnut spread
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Nutella - Hazelnut Spread, 375 Gram
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$3.69 was $5.29$0.98/100g

Directions

  1. Prepare the hard-boiled egg yolks. Let them cool down and then sift.
  2. In a separate bowl, sift the powdered sugar with the flour and the starch.
  3. Split the vanilla pod lengthwise with a knife and scrape out the seeds.
  4. 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.
  5. With a knife, split in 2 parts the dough and roll out each one on a parchment paper, to a thickness of 5 mm.
  6. Cover the 2 layers and let rest in the fridge for some hours (ideally all night long).
  7. Remove the 2 layers from the fridge.
  8. With a 7 cm diameter circle food ring, cut out biscuits from one layer to form the bottom part of the biscuits.
  9. With the same food ring, cut out biscuits from the 2nd layer to form the top part of the biscuits.
  10. With some Christmas shaped cookie cutters, cut out each top biscuit obtained from the 2nd layer so that to make a central hole.
  11. 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.
  12. Let the biscuits cool down out of the oven.
  13. Fill a pastry bag with Nutella hazelnut spread, fill the biscuits without the hole and then cover them with the biscuits with the hole allowing the Nutella hazelnut spread to slightly flow out from the central hole (consider 15g of Nutella hazelnut spread for each biscuit).
  14. Sprinkle powdered sugar on the top.