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Ingredients

• ✓ hazelnut spread
• confectioners' sugar
• almond flour
• all-purpose flour
• egg white
• butter

Instructions

1. 1 In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2. 2 Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
3. 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. 4 Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5. 5 Use a toothpick to create a small hole in each cake.
6. 6 Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
7. 7 Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

By Nutella hazelnut spread

Ingredients

• ✓ hazelnut spread
• vanilla bean
• butter
• sugar
• all-purpose flour
• almond flour

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ hazelnut spread
• hazelnut
• all-purpose flour
• confectioners sugar
• butter
• egg yolk
• salt

Instructions

1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Ingredients

• ✓ hazelnut spread
• butter
• honey
• brown sugar
• egg yolk
• all-purpose flour
• baking soda
• gingerbread spice mix
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
2. 2 In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
3. 3 Preheat oven to 320 degrees F.
4. 4 On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
5. 5 Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
6. 6 Let cool on rack for 15 minutes.
7. 7 Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
8. 8 Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

By Nutella hazelnut spread

Ingredients

• ✓ hazelnut spread
• chocolate fudge brownie mix
• vegetable oil
• water
• egg
• hazelnut
• hazelnut
• vegetable shortening
• butter
• powdered sugar
• vanilla extract
• salt
• milk

Instructions

1. 1 Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
2. 2 Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
3. 3 For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
4. 4 Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.

By Jif® Hazelnut