Nutella cookies

Ingredients for 1 servings:

• 185 g flour
• 60 g cocoa powder
• 125 g sugar
• 60 g ground hazelnuts or almonds or desiccated coconut
• 1 egg(s)
• 1 tbsp water
• e.g. Nutella
• 100 g butter, soft
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super chocolatey, makes about 30 pieces

Cut the butter into flakes and mix with the flour, cocoa powder, sugar, and ground hazelnuts until crumbly. Add the egg and water to moisten, mix briefly, and knead the dough on a floured surface until smooth. Roll out the dough on a sheet of baking paper and trim the edges. Spread Nutella over the rolled out dough. Then shape the dough into a log. The best way to do this is to lift the baking paper at one end and start rolling from there, using the baking paper as a guide. Wrap the log tightly in cling film and place it in the refrigerator for half an hour to allow the Nutella to firm up a bit. Meanwhile, preheat the oven to 180°C (fan oven). After the resting time, cut the log into approximately 1 cm thick slices and place them on a baking sheet (lined with paper), leaving enough space between them (1-2 cm). I only leave the cookies in the oven for 8-10 minutes at a time. They may still seem very soft when you take them out of the oven, but after letting them cool on a wire rack, they have a wonderful brownie-like texture. If you want slightly crispier cookies, remove them from the oven after at least 12 minutes of baking. Tip: You can also use desiccated coconut or almonds instead of hazelnuts. Both taste great, too.