Ciao carissimi! Hello my dear friends!
Here I am again for our weekly get together in my kitchen.
I’ve been busy coming up with recipes that will be easy for you to try. And, now that I have my teenager back home, I’ll start making more videos so you can follow along.
Did you try any of my recipes yet? I hope you’re enjoying them. If you have a particular recipe that reminds you of your nonna/grandma, feel free to drop me a note to request it. I promise to do my best to make just what you’re looking for! :)
I’m lucky to have grown up with two talented nonne. My maternal nonna, Giuseppina, was an elite chef. In fact, she used to cater weddings. Back then, in small towns of Italy, the chef went to the bride’s home and made everything from appetizers to desserts, for the wedding.
I learned the more refined recipes from Nonna Giuseppina. She was a sweetheart who was 5’ on a good day and weighed 100 lbs soaking wet. Yet, she was a strong and very intelligent woman.
My Maternal Grandparents
My paternal nonna, Antoinette, was also a great cook who specialized in everyday food. Nonna Antoinette could turn even the most mundane ingredients into a delicious meal.
Nonna Antoinette was also a very strong woman but, I guess in those days, they had to be. They went through World War 2 and the destruction, lack of food, and diseases that came with it.
My nonne were great role models to me, in addition to my mom.
I try to instill the same values, strength and determination that I learned from my nonne into my kids and grandkids.
I have to admit that I think it’s working! Best part, my granddaughter, Lexi, loves to cook and bake just like me, her nonna!
In her honor, I’m sharing with you a recipe that we like to make together and that it’s so easy that you can make it with your kids or grandkids: Nutellotti aka Nutella Cookies.
And who doesn’t like Nutella…. Lol
Time to say arrivederci. I wish you a great week ahead and hope to see you next week, as always, in my kitchen!
Bacioni (big kisses),
Nonna Antoinette
My Paternal Grandparents
NUTELLOTTI COOKIES
Ingredients:
3/4 cups Nutella (180 gr), room temperature, plus more for decorating tops
1 egg
1 cup plus 1 tbsp flour 00 (150 gr), sifted
Directions:
Beat the egg into a medium bowl.
Add Nutella and stir well until fully incorporated.
Add sifted flour, a little at a time while stirring with a whisk.
When all the flour is well absorbed, remove whisk and use a spatula to continue mixing until a smooth dough is formed.
Make into a ball.
Wrap with film and place in the refrigerator for 30 minutes.
Heat oven to 375.
Line a baking sheet with parchment paper.
Take the dough out of the fridge and unwrap.
Pinching a walnut size piece of dough, place in the palm of your hand and roll into a small ball.
If the dough is sticky, lightly grease your hands with oil.
Place ball on lined baking sheet.
Repeat with all.
Before baking, make a little indentation in the middle of each cookie by using your thumb.
This step will slightly flatten each cookie.
Bake for 10 minutes.
Remove from oven.
Cookies will be soft ( as in brownies).
Allow cookies to cool on a cooling rack.
While cookies are cooling, place 4 tablespoons of Nutella in a pastry bag with a star tip.
Squeeze a little Nutella in each little well, making sure there’s a tip at the top.
Makes approximately 20 cookies.
Tips:
If you have a food scale (which I highly recommend), weigh the ingredients instead of measuring. It will be more precise, making the resulting dough perfect.
I use 00 flour from Italy. It’s a lighter flour, more appropriate for sweets. You can substitute with all purpose flour.
Make sure not to over bake cookies or they will be crumbly. This recipe is like an Italian version of brownies and, therefore, the cookies should still be soft when you take them out of the oven.
You may sprinkle chopped hazelnuts over the tops, after you have finished filling the cookies with Nutella.
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