Dive into the indulgent world of these Giant Filled Nutella-Style Biscuits, which combine the rich flavors of hazelnut and chocolate in a satisfying, cookie-like form. This recipe is perfect for anyone looking to create a large, filled biscuit that's both delicious and impressively sized.
Why You'll Love This Recipe
These biscuits are a dream for anyone who loves the combination of soft dough and creamy filling. The use of a protein-rich hazelnut spread as filling adds a nutritional boost, making these treats a bit more guilt-free. They are substantial in size, perfect for sharing or enjoying as a decadent snack.
Perfect Occasion for Giant Filled Biscuits
These biscuits are ideal for special occasions like birthdays, family gatherings, or as a special weekend treat. They also make a great gift or potluck contribution. Their impressive size and delicious filling will surely make them a hit at any event.
Decoration Tips
Once baked, these biscuits can be dusted with powdered sugar or drizzled with a simple glaze to enhance their appearance. For a festive touch, sprinkle some chopped hazelnuts or chocolate shavings on top before the glaze sets.
Giant Filled Nutella-Style Biscuits
Ingredients:
- 300g of all-purpose flour
- 80g of erythritol (or 100g sugar)
- 120ml of vegetable oil
- 6g of baking powder
- 1 egg
- Chocolate hazelnut protein cream for filling
Instructions:
- In a mixing bowl, whisk together the egg and erythritol (or sugar).
- Gradually add the oil, mixing continuously until well incorporated.
- Sift the flour and baking powder into the mixture and combine to form a dough.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 170°C (338°F).
- Divide the dough into two parts. Roll out each part on a floured surface.
- Grease a tart or pie mold. Place one layer of dough in the mold, pressing it into the bottom and sides.
- Spread a generous layer of chocolate hazelnut protein cream over the dough.
- Cover with the second layer of dough, sealing the edges to enclose the filling.
- Cover the mold with aluminum foil to prevent the cream from burning and bake for 20-25 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
- Let the biscuit cool before removing it from the mold.
Enjoy these Giant Filled Nutella-Style Biscuits, a perfect blend of soft dough and rich, creamy filling that's sure to please anyone with a sweet tooth!
