Almond Sponge Cakes with Nutella® hazelnut spread
Description
Add to the festiveness of the holidays with these light, almond sponge cakes filled with Nutella® hazelnut spread.
Ingredients
•
1 1/4 cups confectioners' sugar, plus extra for dusting
•
3/4 cup almond flour
•
1/4 cup all-purpose flour, sifted
•
4 egg whites
•
1/3 cup melted butter
•
1/2 cup Nutella® hazelnut spread
Directions
1
In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2
Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
3
Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
4
Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5
Use a toothpick to create a small hole in each cake.
6
Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
7
Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.