Best Nutella Spread Recipes

HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
• Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
• Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
• Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
• Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
• Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

POKE CAKE WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
• In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
• When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

GINGERBREAD MEN COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
• In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
• Preheat oven to 320 degrees F.
• On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
• Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
• Let cool on rack for 15 minutes.
• Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
• Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

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.

HOLIDAY COOKIE SANDWICH WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla pod lengthwise with a knife and scrape out the seeds or use 2 teaspoons vanilla extract instead.
• In a bowl, mix the butter, confectioners' sugar, egg, vanilla seeds and salt. Mix briefly to blend until all the ingredients are combined, but without over working. Add the sifted flour and mix again briefly.
• Roll this mixture up into a ball, wrap it with plastic wrap and let the dough rest for 1 hour in the fridge.
• Take the dough out of the fridge and cut into 2 parts with a knife.
• Roll out each piece between 2 pieces of parchment paper to a thickness of 1/4 of an inch. Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour).
• Remove the 2 layers from the fridge. Using a round cookie cutter, cut out cookies. Using smaller cutters, cut a shape out of the top cookies.
• Bake on the middle shelf of the oven at 350 degrees F for approx. 10 minutes. Take out of the oven and let cool.
• Using a pastry bag, put 1/2 tablespoon of Nutella® hazelnut spread onto each cookie without a hole. Then cover with the top cookie.

WHITE MOUSSE WITH CRUMBLE AND NUTELLA® HAZELNUT SPREAD

Steps:

• Crumble: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal.
• Spread in thin layer on prepared baking sheet; bake for about 20 minutes or until golden. Let cool completely.
• Mousse: Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely.
• In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture.
• Divide evenly among 8 dessert glasses or small bowls. Refrigerate for at least 2 hours or until chilled.
• Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe Nutella® hazelnut spread decoratively on top of each serving. Sprinkle evenly with crumble.

CINNAMON STAR COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Preheat oven to 250 degrees F; position rack in center of oven.
• Using a mixer, beat together the egg whites and 1 1/4 cups confectioners' sugar for 4 to 5 minutes or until soft peaks form.
• Reserve 2 tablespoon into a small bowl for the icing used later - combine only this portion with 1 teaspoon of lemon juice. Gently mix hazelnuts and cinnamon into remaining egg white mixture until combined.
• On work surface, roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Using a 2-inch star cookie cutter, cut out 48 cookies, re-rolling scraps once.
• Arrange cookies on 2 parchment paper-lined baking sheets. Using 1/2 inch round cookie cutter, cut out rounds in the center of half of the cookies (these will be tops of sandwich cookies).
• Spread "icing"-like mixture on the top of the cookie (with the cut out) using a teaspoon.
• Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® hazelnut spread into piping bag fitted with small round tip. Pipe 1 teaspoon Nutella® hazelnut spread onto half of the cookies (without round cut outs).
• Dust remaining cookies with remaining confectioners' sugar; place over Nutella® hazelnut spread on bottom halves of cookies.

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
• Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
• NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
• Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
• Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
• Use a toothpick to create a small hole in each cake.
• Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
• Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

DECORATED SHORTBREAD CUTOUTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a bowl, mix all the ingredients together, except for the Nutella® hazelnut spread, for 1 to 2 minutes until the dough becomes workable.
• Roll out the dough between 2 sheets of baking paper until it reaches a thickness of around 1/8th of an inch.
• Cut out the dough using a cookie cutter or a stencil.
• Refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F and position the baking rack in the middle of the oven.
• Transfer the cookies onto a baking tray lined with baking paper. Bake for 10 to 11 minutes. Remove from the oven and let them cool down on the tray.
• Fill a piping bag fitted with a small nozzle (about 1/16th of an inch) with the Nutella® hazelnut spread and pipe 1/2 tbsp of Nutella® hazelnut spread on half of the cookies and assemble with the other half.
• Finish your cutout cookies with Nutella® hazelnut spread.

HONEY HAZELNUT SPREAD (THE ANTI-NUTELLA)

Steps:

• Pre-heat oven to 350°F.
• Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
• Remove nuts from oven and place in a tea towel.
• Rub the hazelnuts in the towel to remove their skins.
• Place the hazelnuts in a food processor and puree.
• When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.

NUTELLA SPREAD

Steps:

• Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
• Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
• Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
• When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.

COOKIE TART WITH NUTELLA® HAZELNUT SPREAD AND BERRIES

Steps:

• Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
• In medium bowl, stir Cookie Tart ingredients until soft dough forms. Press dough evenly in pan.
• Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
• When ready to serve, spread hazelnut chocolate spread evenly over cookie base, leaving 1/2-inch border. Arrange berries over hazelnut chocolate layer. Cut into wedges. Store loosely covered in refrigerator.

NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)

Steps:

• Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
• Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
• Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
• Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
• Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
• Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
• Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

HAZELNUT CUPCAKES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Preheat oven to 350 degrees F.
• Beat butter and sugar for about 5 minutes, or until light and fluffy; beat in 2 eggs and milk. Stir in hazelnuts.
• In separate large bowl, sift together flour, baking powder and salt; fold in butter mixture until combined. Spoon mixture into 12-cup paper-lined muffin pan (or individual cups, if preferred).
• Bake for 20 to 25 minutes or until tester inserted into center comes out clean. Transfer to rack; let cool completely.
• Using small knife, cut out 1-inch deep hole in top of each cupcake. Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella® hazelnut spread into each cupcake.
• Meringue: In small saucepan, heat sugar and 2 tbsp water until temperature registers 245 degrees F on candy thermometer.
• Meanwhile, using electric mixer, beat egg whites until soft peaks form. Slowly pour the sugar syrup down side of bowl, beating until side of bowl is barely warm and stiff peaks form.
• Transfer into piping bag; pipe over cupcakes. If you like: Using small cooking blowtorch, caramelize the meringue (or broil on high).

MINI TIRAMISU WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Custard: Place stainless steel bowl in freezer. Split vanilla bean lengthwise and scrape out seeds. In saucepan set over medium heat, combine milk and vanilla seeds; heat until steaming and simmering around edges (do not boil).
• In separate bowl, whisk together egg yolks, sugar, cornstarch and salt.
• Slowly pour hot milk mixture into egg yolk mixture, whisking until combined. Return to saucepan; cook, stirring constantly for 3 to 4 minutes, or until it is steaming and thickened.
• Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely.
• Tiramisu: In bowl, whip together cream, mascarpone and sugar until mixture is stiff. Stir in rum or wine. Gently fold in cooled custard.
• Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls.
• Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture.
• Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella® hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.