Ingredients
- 1 ¼ cups confectioners' sugar, plus extra for dusting
- ¾ cup almond flour
- ¼ cup all-purpose flour, sifted
- 4 egg whites
- ½ cup Nutella® hazelnut spread
Why You'll Love This Recipe
Cooking Pointers
- Gently fold the almond flour into the batter to keep it fluffy.
- Avoid overbaking; check with a toothpick to keep the sponge moist.
Step 1
Combine together the confectioners' sugar, almond flour, and sifted all-purpose flour in a bowl. Then, stir in the egg whites and melted butter until everything is nicely combined. Pop the batter into the fridge for about an hour to chill.
Step 2
When you’re ready, preheat your oven to 350°F. Grease and flour a mini muffin pan, then evenly spoon the batter into the cups—this should make around 24 little cakes. Bake them on the center rack for about 12 minutes. Once done, let them cool in the pan for 10 minutes before carefully taking them out.
Step 3
Grab a toothpick and gently poke a small hole in the center of each cake. Fill a piping bag with Nutella and squeeze about half a teaspoon into each hole. Finally, drizzle a bit more Nutella on top and dust with some extra confectioners' sugar for a pretty finish. Enjoy!
