Almond Sponge Cakes With Nutella® Hazelnut Spread - cooking recipe

Ingredients

1 1/4 cups confectioners' sugar, plus extra for dusting
3/4 cup almond flour
1/4 cup all-purpose flour, sifted
4 egg whites
1/3 cup melted butter
1/2 cup Nutella(R) hazelnut spread

Preparation

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(R) into piping bag; fill each hole with 1/2 tsp of Nutella(R) hazelnut spread.
Garnish tops with remaining Nutella(R) and sprinkle with confectioners' sugar.