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Almond Sponge Cakes with Nutella® hazelnut spread
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Elevate your holiday celebration with fluffy almond sponge cakes stuffed with decadent Nutella® hazelnut spread.
Ingredients:
  • 1.25 cups confectioners' sugar, plus extra for dusting
  • 0.75 cup almond flour
  • 0.25 cup all-purpose flour, sifted
  • 4 egg whites
  • 0.33333334326744 cup melted butter
  • 0.5 cup Nutella® hazelnut spread
Instructions:
  • Combine confectioners' sugar, almond flour, and sifted all-purpose flour in a mixing bowl.
  • Combine the fluffy egg whites and luscious melted butter until perfectly mixed. Chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F. Grease and flour a mini muffin pan, then fill each of the 24 muffin cups with batter.
  • Place in the center rack of the oven and bake for 12 minutes. Allow to cool in the pan on a rack for 10 minutes before removing from the pan.
  • Poke a small hole in each cake using a toothpick.
  • Fill a piping bag with Nutella® and pipe 1/2 tsp of the hazelnut spread into each hole.
  • Drizzle the rest of the Nutella® on top and dust with powdered sugar for the finishing touch.

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