Melt in the mouth hazelnut shortbread biscuits, indulgently sandwiched together with Nutella, a creamy smooth hazelnut chocolate spread…..
A couple of weeks ago I bought some amazing Baci Di Dama biscuits for the first time, and they were just so delicious. This recipe is my version of these beautiful Italian sweet treats, although I wouldn’t dream to claim they are true to the traditional recipe, just my interpretation. I’ve pretty much taken my favourite shortbread recipe, added hazelnuts and sandwiched together with Nutella!
The nutty shortbread is incredible on its own, having a beautiful crumbly texture. Adding Nutella takes these little sweet biscuits to incredible. As my kids told me, ‘possibly the best thing you have ever made’, not sure whether to be offended by this comment or just pleased that they enjoyed them so much!
You could add any nut to the shortbread; almonds or pistachios would also work really well. I used a jar of nutella for the filling more for speed, but you could also melt your favourite chocolate and use to sandwich these beautiful biscuits together. Next time I plan to use some dark chocolate with sea salt flakes, maybe with an almond shortbread, yum.
Do be gentle when handling the cooked biscuits as being shortbread they can crumble easily while still warm. I would highly recommend giving these a try, they are absolutely worth the effort and really take no time at all. You’ll probably spend more time licking nutella off your fingers than actually making the biscuits!
Nutella & Hazelnut Shortbread Biscuits
- 140g Hazelnuts
- 140g Rice Flour
- 100g Butter
- 100g Icing Sugar
- Pinch of Salt
- 4 Tbsp Nutella
Preheat oven to 160°C Fan.
Line two baking trays with greaseproof paper.
Firstly, prepare the nuts. To an unlined baking tray, add the hazelnuts and roast in the oven for 10 mins. Remove from the oven and leave to cool slightly.
Reduce oven temperature to 140°C Fan.
Once cooled, remove the skins. You can do this by simply rubbing the nut between your fingers; the papery skins should fall away.
Add the nuts to a food processor, and blitz until fine.
To the nuts add the flour, butter, sugar and salt. Pulse until the mixture forms a dough. My food processor was slightly too small to do this properly, so after a few pulses I transferred to a bowl, and bought together with my hands, kneading to form a ball of dough.
Wrap the dough in cling film and place in the fridge for at least 30 minutes.
Using a sharp knife, divide the dough into approx. 40 even sized pieces. I find the easiest way to do this is to cut dough in half, then each half in half again and so on until you have the required amount.
Take each piece of dough, roll into a ball and flatten slightly in the palm of your hands to make a thick disc. Place on lined baking tray, and bake in oven for approx. 15-20 mins.
Remove from oven, and leave to cool on the trays for a few minutes. Don’t try and move them from the trays at this stage as they will be very soft and damage easily.
Transfer the biscuits to wire racks, and leave to cool completely. Remember shortbread is delicate and crumbles easily, so be gentle!
Add the nutella to a bowl, and microwave until it loosens, approx. 1 minute.
Carefully take a shortbread biscuit and add a teaspoon (approx.) of nutella, but be careful not to take it right to the edges. Place another shortbread biscuit on top, sandwiching the nutella between the two.
Place on a rack or plate to set, and then devour!