Naughty Nutella Drops

Naughty Nutella Drops

A quick and easy, old favourite cookie recipe that everyone loves. We are using Nutella but it works perfectly with your favourite jam!


  • 100g/1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla bean paste
  • 110g/1/2 cup caster sugar
  • 100g/1 cup almond meal/ground almonds
  • 1 egg
  • 90g/3/4 cup plain flour, sifted
  • Nutella


Preheat the oven to 180ºC/356F. Grease and line 2 baking trays with baking paper.

Beat the butter, vanilla, sugar and almond meal in a stand mixer until thick and pale. Add the egg and beat until combined. Gently stir through the flour until combined. Cover and chill for 30 minutes or until firm.

Roll tablespoons of dough into balls and place 3cm apart on prepared trays. Using your thumb, make an indent in the middle of each biscuit. Cover and freeze for 15 minutes to firm up.

Bake for 12-15 minutes until light golden (If using jam add to the indents of the cookies at this stage and bake). Stand on trays for 10 minutes, then transfer to a wire rack to cool completely. Pipe Nutella into the indents and enjoy!

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