Nutella Almond Cookies Recipe
Photo by Omigod, Dibs!™
The Source of This Recipe
The origin of this particular recipe comes from a Taste of Home Christmas cookbook from Reader's Digest that shares 465 recipes for a merry holiday from family recipes shared from around the U.S. and Canada. Our own recipe here is a slightly altered version of a Hazelnut Crinkle Cookies recipe shared on page 181 of the Taste of Home Christmas cookbook shared by Janel Andrews and her family from Jerome, Idaho.
Janel mentions in the book, "I enjoy trying new recipes, and I always have willing 'taste testers' in my house. After sampling these sugar-dusted hazelnut goodies, my family's response was unanimous - an enthusiastic thumbs up!"
After reading her response, I just new that I had to try her recipe out for myself. When I first made them, I didn't have any hazelnuts in the house, but I did have almonds, so I substituted her hazelnuts in the recipe for my almonds. Other than a nut change, this recipe is pretty much the same as Janel's, and my family agrees with her's, they're a thumbs up all around!
So, we thank Janel for sharing her delicious cookie recipe with the world and Reader's Digest for putting together such an incredible collage of fantastic recipes from around North America in one handy and entertaining cookbook. If you're interested in obtaining a copy of your own Taste of Home Christmas cookbook, you may find one via the following link: Taste of Home Christmas - 465 recipes for a merry holiday
This recipe makes about 7 dozen cookies, but it all depends on how big you make your cookies. I am no baker or chef by any means, and my way of cooking is not an exact science either, so sometimes I make big ones and sometimes I make smaller ones. It just depends on the ratio of my eyes to my stomach at the time of making them. Preparation time: 30 minutes + chilling. Bake time: 10-12 minutes per batch.
Photo by Omigod, Dibs!
How to make Nutella Almond Cookies?
Step One - Dry Roast Almonds
Dry roast almonds in oven at 350°F for about 7-10 minutes or until golden brown. Let almonds cool.
Step Two - Mix in your dry & wet ingredients
I always like to start out baking by placing all my ingredients and utensils out in front of me on the counter where I can see them and they're right there ready for me to use.
Start with a large bowl and cream Nutella, butter, and sugar until the mixture is light and fluffy.
Next, beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
Once you got that done, begin folding in 1/2 cup almonds. Then cover cookie dough and refrigerate for 30 minutes or until dough is firm.
Step Three - Chop and Roll
Finely chop the remaining almonds. I use a Ninja for this step. Place almonds and powdered sugar in a separate shallow bowl. I like to mix the two in one bowl to make life easier. Roll dough into 1-inch balls (I make mine a little bigger than this, but it's up to you); roll in almonds and powdered sugar mixture.
Step Four - Bake
Place rolled cookie dough balls 1-inch apart on ungreased baking sheets. Bake 375°F for 10 - 12 minutes or until set and surface is cracked.
Let cool for 1 minute before removing from pans to wire racks.
Nutella Almond Cookies Recipe
- 1 jar (13 ounces) Nutella
- 1/4 cup shortening (butter)
- 1-1/3 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk (2% or whole)
- 2-1/2 cups chopped almonds, toasted, divided
- 1/2 cup confectioner's sugar (powdered sugar)
- In large bowl, cream the Nutella, butter, and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup almonds. Cover and refrigerate for 30 minutes or until firm.
- Finely chop the remaining almonds. Place almonds and powdered sugar in a separate shallow bowl. Roll dough into 1-inch balls; roll in almonds and powdered sugar.
- Place 1-inch apart on ungreased baking sheets. Bake 375°F for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.