Almond Sponge Cakes with Nutella® hazelnut spread
Ingredients
- 1 ¼ cups confectioners' sugar, plus extra for dusting
- ¾ cup almond flour
- ¼ cup all-purpose flour, sifted
- 4 egg whites
- ⅓ cup melted butter
- ½ cup Nutella® hazelnut spread
Shop ingredients
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Instructions
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Source
Original recipe: View Original