happy world nutella day!!!!
most of you should now know, or at least be aware of my nutella obsession! last year i discovered that there is a WORLD NUTELLA DAY!!! needless to say this discovery was nothing short of mind blowing for me. an entire day dedicated to nutella… where do i sign up?! i have dedicated a few different posts to my beloved treat of a condiment over the past year, but i must say that this year’s recipe takes the cake.
the idea for these first came on because i had to make a treat for a bake sale at school to support the student nutrition council this weekend at our annual top chef event. once i figured out it was soon to be world nutella day, my idea morphed into something fantabulous! while in my mind you can put nutella on just about anything, this year’s world nutella day recipe is shortbread cookie sandwiches with ducle de leche and nutella.
these cookies are melt in your mouth good if you ask me… the shortbread cookies have the perfect consistency and are just sweet enough, but not too sweet that they overpower the gooey goodness nestled inside, which is made up of home-made ducle de leche and nutella, umm, yum!! this cookie seriously embodies three of my most favorite desserts… i am a total cookie monster and this may have just become my new all-time favorite dessert!! ACTUALLY, it IS like my favorite candy, which i can no longer enjoy, TWIX!! yes, that’s it – a nutella twix!!!! thanks again to Ms Adventures in Italy and Bleeding Espresso for creating such a wonderfully delicious day!!
shortbread cookie recipe from ina garten (should yield around 20 sandwiches)
3/4 lb unsalted butter, room temp
1 cup sugar
1 t vanilla extract
3.5 cups gluten free flour (i used C4C)
1/4 t salt
preheat oven to 350 F.
sift together flour and salt and set aside. cream butter and sugar together in an electric mixer with the paddle attachment until just mixed. add in the vanilla and mix to incorporate. slowly add in the flour while on low speed until all is incorporated. form the dough into two discs, then wrap them in plastic and put them in the fridge for at least 30 minutes. putting them in the fridge will help them keep their shape when you bake them later.
after the dough has chilled, roll it out to 1/4″ thick and use a 2″ square cutter to cut cookies out. bake on parchment for 8 minutes, or until the bottoms/edges are slightly golden.
dulce de leche
1 15oz can sweetened condensed milk
poke two holes into the top of the can. place the can in a saucepan that is as tall as the can and fill with water until 1″ from the top of the can. bring the water to a boil, then turn down to a simmer. let the water simmer for 3.5-4 hours. you will have to watch the water level and continually replenish the water periodically. also keep a watchful eye on the can to make sure none of the milk spills into the water. after 3.5-4 hrs, dump the contents in the can into a bowl and whisk together to produce a smooth caramel!
spread about 1 t nutella (you will need a large jar) on the inside of half the cookies. spread the 1/2 t dulce de leche on the inside of the remaining cookies, then put a dulce de leche half and a nutella half together, et voila! i put mine in the fridge to keep them fresh and so the nutella and caramel will set a bit so they aren’t quite as messy to eat happy nutella day!!!