Orange Nutella Cookie Cups Recipes

NUTELLA ORANGE LINZER COOKIES

Steps:

• In a small bowl, whisk together the flour, almond flour and cinnamon.
• In a large mixing bowl, beat together softened butter and sugar until smooth, light, and fluffy.
• Beat in the orange zest, followed by the egg, and vanilla extract until completely incorporated.
• Divide the dough into half. Shape each half of the dough into discs about 1″ thick. Wrap each disc in plastic wrap and place in the fridge for 2 hours to chill.

ORANGE-NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.

MINI NUTELLA® COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
• Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

DELICIOUSLY MOIST ORANGE AND NUTELLA CAKE

Steps:

• In a large bowl, blend together the Turkish yoghurt, sugar, flour, almond flour, baking powder, the eggs and sunflower oil until pale and smooth.
• Transfer one third of the batter in a smaller bowl and blend roughly with the nutella.
• Grate the skin of the orange half and juice it. Add the zests and the juice to the batter in the large bowl and stir.
• In a greased loaf tin, pour the orange batter and the nutella batter in layers.
• Bake in the oven for approx. 60 minutes (see my comments above) at 400 °F (200°C). Allow to cool completely before serving.

ORANGE NUTELLA WALNUT BABKA

Steps:

• Prepare the yeast starter. Place the sugar and milk into a saucepan and heat just until warm. Remove from the heat and add the crushed yeast. Pour the milk mixture over the flour and mix to combine. Cover the bowl with plastic wrap and let the dough rise until it increases in volume, about 15 minutes.
• Prepare the dough. Combine the yolks, the 2 whole eggs, salt and sugar and mix until foamy and light yellow.
• Add Greek yogurt, orange and lemon zest and vanilla and mix to combine, then add the sifted flour. Start kneading the dough until smooth. Then add alternately, the oil and butter (about 5 tranches) and continue kneading by folding the dough, until it pulls away from the sides of the bowl. Finally hit it a few times, throw it in the bowl in which we kneaded it, then transfer the dough into an oiled greased bowl. Cover with plastic wrap and refrigerate for 14 hours.
• Prepare cocoa filling. Mix eggs with salt, sugar and citrus zest until foamy and the sugar is dissolved. Add rum essence or extract if desired. Add cocoa, ground walnuts or pecans and mix with a spatula. Divide mixture in four.
• Preheat the oven to 400°F (200°C). Grease with oil the bottom and sides of two 12 x4.4 inches (30x11cm) loaf pans and line with parchment paper.
• Divide the dough into four equal parts. Onto a floured surface, roll each part into a 8×12 (20x30cm) rectangle. Spread ¼ of cocoa filling over the rolled dough, and spread 1/3 cup (100g) Nutella over the cocoa filling.
• Roll up the dough, and repeat with the remaining dough and filling.
• Braid 2 of the rolled pieces starting from the middle and pinch the ends. Place in the prepared loaf pan. Repeat with the remaining 2 pieces of rolled dough.
• Cover with a kitchen towel and leave to rise at room temperature until it doubles in volume for about 45 minutes or more depending on the room temperature.
• Brush with beaten egg before baking.
• Bake at 400°F (200°C) for 9 minutes, then reduce the oven temperature to 320°F (160°C) and bake for another 45 minutes.
• Let it cool slightly before serving. If desired, top with chocolate glaze.
• Prepare chocolate glaze. Add all ingredients into a heat proof bowl and place over a pan with simmering water until the chocolate melts.
• Strain and pour over the babka. Enjoy!