VANILLA NUTELLA RECIPES

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Steps:

• 1) Preheat your oven to 350 degrees. 2) Line a muffin tin with some liners and set aside. 3) In a bowl, whisk together the butter and sugar until combined, add the eggs (and vanilla extract if using that) and whisk until smooth, whisk in the milk. 4) Add the flour along with the baking powder and salt and mix just until your batter comes together but don?t over mix. 5) Fill the bottom of the muffin with about half of a scoop of batter, then add a dollop of Nutella in the center and top with another half scoop of batter, repeat to fill all of them. Sprinkle a little pearled sugar on top if you fancy. 6) Bake them for about 22 minutes or until the cake is fully cooked through then allow them to cool a bit before serving.