Recipe information
Ingredients for - Almond Sponge Cakes with Nutella® hazelnut spread
How to cook deliciously - 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.
