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 This Recipe Is A Favorite
Cooking Tips
- Do not overmix the batter to keep the cakes light and fluffy.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
Step 1
Blend the confectioners' sugar, almond flour, and sifted all-purpose flour together 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. Lightly grease and flour a mini muffin pan, then spoon the batter evenly into about 24 cups. Bake them on the middle rack for around 12 minutes. Once they’re done, let the cakes cool in the pan for 10 minutes before taking them out.
Step 3
Use a toothpick to poke a small hole in the center of each cake. Fill a piping bag with Nutella and carefully spoon about half a teaspoon into each hole. For a finishing touch, spread a little more Nutella on top and dust with some extra confectioners’ sugar. Enjoy!
