Nutella Hazelnut

Preparation

1. Step 1

   In a large mixing bowl, cream the butter and Monk Fruit In The Raw together until light and fluffy (2–3 minutes).

2. Step 2

   Beat in the egg and vanilla extract until fully combined.

3. Step 3

   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4. Step 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

5. Step 5

   Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Step 6

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Step 7

   Roll the dough out on a lightly floured surface to about 1/4-inch (6 mm) thickness.

8. Step 8

   Use a round cookie cutter (or doughnut-shaped cutter if you have one) to cut out circles and optional inner circles for the "ring" effect.

9. Step 9

   Place the cookies 2 inches apart on the prepared baking sheet.

10. Step 10

    Bake for 8–10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11. Step 11

    Place chopped hazelnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until golden and fragrant. Let cool.

12. Step 12

    Spread a thin, even layer of Nutella on top of each cookie.

13. Step 13

    Sprinkle the toasted hazelnuts over the Nutella, gently pressing them down so they stick.

14. Step 14

    Let the cookies sit for 10–15 minutes to set.