Almond Sponge Cakes with Nutella® hazelnut spread

1 . Stage

In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

2 . Stage

Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

3 . Stage

Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.

4 . Stage

Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.

5 . Stage

Use a toothpick to create a small hole in each cake.

6 . Stage

Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.

7 . Stage

Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.