Tag Archives: nutella

Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer CookiesIf you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.

Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.Chocolate Hazelnut Linzer CookiesSo, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.Chocolate Hazelnut Linzer CookiesI mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*

*Except in these.Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer CookiesYou know what absolutely *is* a dessert food? Nutella.Chocolate Hazelnut Linzer CookiesChocolate hazelnut spread = dessert food.Chocolate Hazelnut Linzer CookiesChocolate hazelnut cookies = dessert food.Chocolate Hazelnut Linzer CookiesA layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.

(“Dessertiest” is a word today.)Chocolate Hazelnut Linzer CookiesSo, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.Chocolate Hazelnut Linzer Cookies
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.

Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies

1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)

Special Equipment:
rolling pin
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve

Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.

Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.

Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer Cookies


Nutella Cream Pie

Nutella Cream PieI suppose this is a year of unconventional Thanksgiving pies here on E2 Bakes.Nutella Cream PieI usually go for traditional pastry crust pies this time of year (and there’s at least one coming your way), but then there was vegan pumpkin pie with toasted pecan crust. And now there’s Nutella Cream Pie.Nutella Cream PieMade with a graham cracker and hazelnut crust, a Nutella pudding filling, and topped with whipped cream and candied hazelnuts, this pie is basically the dessert of my dreams.Nutella Cream PieThis beauty has hazelnut flavor all over the place. We’re talking 2/3 cup toasted and blitzed into a buttery graham cracker crust…Nutella Cream PieNutella Cream PieNutella Cream Pieanother 1/3 cup that are lightly candied and scattered on top…Nutella Cream Pieand a creamy pudding filling that tastes like pure Nutella, but somehow even better.Nutella Cream PieNutella Cream PieNutella Cream PieDon’t ask me to explain how it’s possible to improve the flavor of Nutella—I can’t quite find the words.Nutella Cream PieYou’ll just have to make a Nutella Cream Pie and see for yourself.Nutella Cream Pie
Looking for more Thanksgiving Pies? Check out my light & fluffy Pumpkin Pie, Black Bottom Pear & Almond Pie, and Chocolate Buttermilk Pie!

Nutella Cream Pie
makes one 9-inch pie

2/3 cup raw whole hazelnuts
6 full-sheets graham crackers
3 tablespoons light brown sugar
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted and cooled slightly

Nutella Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
2 cups whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup Nutella
2 tablespoons unsalted butter

Candied Hazelnuts:
1/3 cup raw whole hazelnuts
3 teaspoons granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar

Preheat oven to 350F. Make the crust. Scatter hazelnuts on a dry rimmed baking sheet. Bake 5-7 minutes, or until fragrant and toasted. Do not burn. Let cool 10 minutes.

Combine toasted hazelnuts, graham crackers, light brown sugar, salt and melted butter in the bowl of a food processor. Process until hazelnuts and grahams are broken down and the mixture is the consistency of wet sand. Press on the bottom and up the sides of a deep pie plate. Bake for 10 minutes to set. Let cool on a rack while you prepare the filling.

Whisk together sugar, cornstarch, and salt in a heavy-bottomed medium-large saucepan. Slowly whisk in milk. Place pan over medium heat and bring to a boil, whisking continuously. Boil one minute. Remove from heat. Slowly whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pan. Place pan over medium heat and whisk constantly until mixture boils for one minute. Remove from heat. Whisk in vanilla, followed by Nutella and butter.

Place a fine mesh sieve over a bowl. Push filling through the sieve and discard any solids. Transfer filling to prepared crust. Press plastic wrap to the surface. Chill at least six hours.

Make the candied hazelnuts. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate and let cool completely. They will be clumped together. Once cooled, place them on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Scatter candied hazelnuts over the top, as desired. Slice and serve pie.

Leftover pie will keep covered in the refrigerator for up to 3 days.

Nutella Cream PieNutella Cream Pie

Nutella Swirl Brownies

Nutella Swirl BrowniesHey y’all! I’m writing from Cambridge, Massachusetts, where my baby sister (who is not a baby—she’s 30) is graduating from Harvard.

Yes, that Harvard. She’s wicked smart.
Nutella Swirl Brownies
I’m so proud of her and could write all about how incredible she is, but I’ve already done that twice. While she and her accomplishments are wonderful, I’m pretty sure you’re here for some Nutella Swirl Brownies.
Nutella Swirl Brownies
I don’t blame you. I’m pretty excited about Nutella Swirl Brownies, too.
Nutella Swirl Brownies
They’re exactly what they sound like: rich, chewy, fudgy brownies swirled with everyone’s favorite chocolate-hazelnut spread.
Nutella Swirl BrowniesNutella Swirl Brownies
The base is my very favorite recipe for Cocoa Brownies. It’s a foolproof no-mixer recipe that bakes up perfectly every time. The resulting brownies have just the right amount of squidge, and they’re only made better by swirling 1/2 cup of creamy Nutella right into the batter.
Nutella Swirl Brownies

So, in conclusion, sisters are great, Harvard’s great, graduate degrees are great, but Nutella Swirl Brownies are what’s really important…on this website, anyway.

Nutella Swirl Brownies
makes one 8-inch pan, about 16 brownies

10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (I prefer dutch process here)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup Nutella

Preheat oven to 325F. Butter the inside of an 8-inch square pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Transfer batter into prepared pan. Drop spoonfuls of Nutella over the top of the batter and use a butter knife to gently swirl it into the batter. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before inverting to release. Slice into 16 squares.

Store leftover brownies in an airtight container, placing wax paper between layers. They will keep for a few days at room temperature or up to a week in the refrigerator.

Nutella Swirl Brownies

Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella ButtercreamI bake for a lot of people. During any given month, I make and deliver upwards of twenty cakes (a lot for one person with one oven and a day job). I love getting texts and emails letting me know how much they were enjoyed–it really makes all of the effort worthwhile and keeps me motivated. But there is one person whose opinion truly means everything to me: my sweet little sister, Eliot (E3).

Yellow Cupcakes with Nutella ButtercreamBefore I went up to Boston last weekend to celebrate her birthday, I sent her a series of text messages about her birthday cake. I knew it would involve chocolate, but everything else was up in the air. I’m sure five text messages about how I could make a chocolate cake with peanut butter frosting or a peanut butter cake with chocolate frosting weren’t disruptive to her studying *at all.* We went back and forth with ideas until she settled on a chocolate cake with Nutella Buttercream. Obviously, it was a hit with the birthday girl and her friends. I mean, hello! Nutella! Eliot loved it so much that she had some for breakfast on Sunday.

Yellow Cupcakes with Nutella ButtercreamBefore I headed back to New York, Eliot asked me to put her cake on my blog. I thought about it all the way home. I already have a great chocolate layer cake on here that is fantastic with this frosting, but being the vanilla person I am (sorry), I decided instead to pair that fluffy, chocolate-hazelnut buttercream with yellow cupcakes.

Yellow Cupcakes with Nutella ButtercreamY’all, these cupcakes are ridiculous. Yellow Cupcakes with Nutella Buttercream take the classic combination of yellow cake and chocolate frosting and turn it on its head. The cake itself is a classic: super moist and buttery. But then there’s the Nutella Buttercream. It’s billowy and beautiful and basically tastes like pure Nutella…but better, because it’s frosting. Full of chocolate-hazelnut flavor and unbelievably rich and fluffy–you won’t be able to resist it!

Seriously, after biting into one of these cupcakes, you may wonder why yellow cake and Nutella Buttercream aren’t a classic yet. I sure am.Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella Buttercream
makes 15-16 cupcakes*

1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk

Nutella Buttercream:
1/2 cup unsalted butter, softened to room temperature
1/2 cup Nutella
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1/2 teaspoon pure vanilla extract
3-4 tablespoons heavy cream

For Topping:
chopped milk chocolate-hazelnut candy bar (optional)

Preheat oven to 350F. Line a muffin tin with cupcake liners. Set aside.

Make the cupcakes. In a small-medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy (about two minutes). Beat in sugar until combined. Add eggs and yolk one at a time, mixing completely after each addition. Mix in vanilla and buttermilk. Add dry ingredients in two installments, combining completely after each addition.

Fill muffin cups 2/3-3/4 full of batter. Tap pan on the counter five times before baking for 19-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool in pan for 5-10 minutes before removing to a rack to cool completely. Repeat baking process with remaining batter, filling any unused muffin cups part-way with water.

Make the buttercream. In a large bowl, use an electric mixer to beat butter until light and fluffy. Beat in Nutella. Add confectioner’s sugar and salt in two installments, mixing until completely incorporated. Mix in vanilla and heavy cream until the desired consistency has been reached.

Frost cooled cupcakes. Top with chopped candy bar pieces, if desired. Leftovers will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to five.


If you don’t have a muffin pan, this recipe will make a one-layer frosted cake. Pour prepared batter into a greased 9-inch round cake pan and bake for 32-35 minutes. Let cool in the pan for ten minutes before removing to a rack to cool completely. Frost as desired.

Easy Nutella Cookies {Grain-Free}

Have you seen the three-ingredient peanut butter cookie recipe? It’s all over the Internet–1 cup creamy peanut butter, 1 egg, and 1 cup of granulated sugar. Mix ’em together, bake, and you have a pretty rockin’ batch of peanut butter cookies. And they’re gluten-free to boot! They were some of the first cookies I ever made successfully, and following that small triumph, I tried the magic peanut butter cookie formula with Nutella. I thought I was so smart and so clever. I mixed together most of a jar of Nutella, an egg, and some sugar, scooped the mixture onto a baking sheet, and had a giant fail. The cookies spread all over the place and got almost as lacy as my Apple Cider Snaps. It wasn’t until this week that I thought to try them again. It took me two additional batches, but I finally got them right.

I considered saving this recipe for February, given that I’m supposed to be sharing healthier recipes this month, but these are just too good to keep all to myself. Nutella isn’t exactly health food–the ad campaign may be all about skim milk, but sugar is the first ingredient on the nutrition label. If you’re limiting grains this New Year, but still need a cookie or two (and after the first week back to work, who doesn’t?), these are the ones you should make.

These cookies start by beating six tablespoons of granulated sugar, a large egg, and an egg yolk together with an electric mixer until the mixture gets foamy and lightens in color. By only using a little added sugar and really frothing up the eggs, we are giving the cookies a lot of structure, allowing them to be soft and puffy instead of hard and thin. Measure 1 cup of Nutella (most of a small jar) in a dry-ingredient measuring cup, and scrape that into the mix before beating it all together. The Nutella provides structure, and will give these cookies a decidedly brownie-like texture. And of course, it will also make them taste like chocolate and hazelnuts. Yum.

 Nutella is a bit on the thin side, so we have to mitigate any excessive spreading with cocoa powder. Cocoa powder can really dry things out, so we only need a little (1/4 cup) to thicken the dough. Any more than this, and the dough will be too crumbly to work with. Next, we have to add the tiniest bit of baking powder, just so the quantity of Nutella doesn’t make our cookies too dense. A little salt mitigates the potential for overwhelming sweetness from all the sugar. And the mini chocolate chips are just for fun!

The absolute best part of this cookie dough: no chilling required! Just scoop it by the 1/2 tablespoon (1 1/2 teaspoons), roll into balls, and bake for 6 minutes. That’s it! They will look a little shiny, but they will continue to cook on the pan, so don’t worry. I love tedious projects and decorated each individual cookie with more mini chocolate chips, but this is purely for aesthetics. If you aren’t as crazy as I am, feel free to skip that.

Easy Nutella Cookies are a wonderful first baking project for 2016. With the flavor of Nutella, the texture of fudgy brownies, and ease of preparation, what’s not to like? Add to that the fact that they are grain-free (which means they are gluten-free!), and you’ve got a winner.

Easy Nutella Cookies
makes about 3.5 dozen small cookies*

6 tablespoons granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 cup Nutella
1/4 cup cocoa powder (natural or Dutch process)
1/4 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
tablespoons miniature chocolate chips, plus extra for decorating (optional)

Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.

In a large mixing bowl, use an electric mixer or a whisk to combine sugar, egg, and egg yolk until foamy and lighter in color, about one minute. Beat in Nutella. Add cocoa powder, baking powder, and salt, scraping down the bowl as necessary. Use a silicone spatula or wooden spoon to fold in miniature chocolate chips.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls. Set on the baking sheets at least 1.5 inches apart. Bake 6-7 minutes, until they look cooked, but are still a little bit shiny. Let cool on the baking sheets for ten minutes before removing to a rack to cool completely.

Cookies keep covered at room temperature for up to a week.

Note: If you would like larger cookies, scoop in 1 tablespoon increments and place the dough balls two inches apart. Bake for 8-9 minutes.

Easy Nutella Cookies {Grain-Free}