Gianduia Sandwich Cookies (chocolate-hazelnut)

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 1 cup nutella
• 1 extra-large egg
• 1 cup self-rising cake flour, plus additional for dusting (see note below)

Recipe

• 1 preheat oven to 375°f.
• 2 mix 1/2 cup nutella and the egg with an electric mixer until well combined. slowly add 1 cup of flour until a wet dough is formed. transfer the dough to a flour-dusted board.
• 3 knead gently, adding a bit more flour if necessary; dough will be sticky. roll dough into 18 balls, flouring your hands as needed to make rolling easier. place on parchment-lined baking sheet, several inches apart.
• 4 bake 12 minutes. let cool 10 minutes. split cookies in half horizontally using a sharp, serrated knife (see note below). spread bottom with 1 teaspoon nutella, replace top and press firmly. let cool completely. store in a tightly covered tin.
• 5 note on flour: i didn't have self-rising cake flour, so i mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
• 6 note on splitting the cookies: i had a problem with a couple of the cookie tops breaking a bit when i first started cutting them. i then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.