Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large mixing bowl, cream together salted butter and powdered sugar until light and fluffy.
- Add egg, egg yolk, and vanilla extract, mixing until well combined and smooth.
- Gently fold in almond flour, all-purpose flour, baking powder, and kosher salt into the wet mixture.
- Wrap the dough in plastic wrap and refrigerate for at least 45 minutes to firm up.
- Preheat oven to 350°F (175°C) and roll out chilled dough to 1/4-inch thickness.
- Cut out 2-inch circles, reserving half for 'windows' with smaller holes.
- Bake cookie circles for 13-14 minutes until edges are golden and centers are set.
- Allow cookies to cool completely on wire racks before assembling.
- Spread Nutella on cookie bottoms and place cookie tops over them, gently pressing together.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.