Nutella filled cookies ( copycat recipe of Grisbì, famous Italian storebought cookies).
Servings: 15
- 280 g plain flour
- 30 g rice flour
- 40 g dutch cocoa
- 125 g butter
- 150 g icing sugar
- 2 eggs
- milk for brushing
- Nutella for filling
Sift flours and cocoa, add butter and rub with your fingers until you have fine crumbles.Add sugar and eggs and knead until you have a smooth dough, wrap in cling film and rest in fridge for about 1 hour. Take pinches of dough, roll them as thin as possible round shaped, put a spoonful of Nutella in the centre and cover with another thin layer of dough.Press edges to seal and put cookies on a lined baking tray upside down (this way the thumbprints you made to seal will disappear). Bake at 180°C/ 360°F for 10-15 minutes.Let them cool completely before eating.They last 3-4 days in a tin box.