It seems like Nutella has bumped up their advertising budget recently because I've been seeing their commercials all over the place. In the commercials they try to portray Nutella as the perfect nutritious and delicious. Hmm, I'm not so sure how good for you it is (isn't it basically just hazelnuts and chocolate?) but it definitely tastes great. Nutella spread on crepes or on a fresh baguette - it doesn't get much better than that.
Unless of course you put it in a cookie. ;) This was my first time baking with Nutella, as well as with almond butter. I got the almond butter from Trader Joe's but you can probably find it in the peanut butter section at a regular grocery store, or maybe in the natural food aisle. It's a bit runnier than peanut butter but gives the cookies a great flavor that people aren't expecting.
The texture of these cookies was great - soft and chewy, they nearly melt in your mouth. The almond butter imparted a bit of saltiness which paired great with the Nutella. Overall everyone loved these; Dennis even said these are one of his new favorites, high compliments indeed.
Almond Butter Nutella Swirl Cookies (from SavoryandSweet.com)
1/2 c. unsalted butter at room temperature
3/4 c. smooth almond butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 farm fresh egg
1/2 tsp. vanilla
3/4 tsp. baking soda
1/4 tsp. salt
1 3/4 c. flour
1/2 c. Nutella
Mix first 8 ingredients until smooth and fluffy. Slowly sift in flour until well incorporated. Stir in the Nutella just until you have a pretty swirl pattern.
Refrigerate dough for at least 15-20 minutes. Then scoop out small dough balls onto lined cookie sheet and bake in 350 degree oven for about 7 minutes. I baked mine for a bit longer, probably closer to 9-10 minutes.
Makes about 36 cookies.
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