HAZELNUT CREAM. STUFFED RED VELVET COOKIES

DIRECTIONS

1. Preheat oven to 350 °F / 175 °C and line a baking sheet with parchment paper.    

2. Place 6 small spoonfuls of hazelnut cream on a small plate to freeze while you make dough. This will be your filling.   

3. In a large bowl add almond butter, egg and food coloring.    

4. Add a big splash of Vainilla Molina Clear and mix well.   

5. Add almond flour, sugar, baking powder, salt and mix until a sticky dough forms. Fold in chocolate chips.    

6. Take a spoonful of dough and make a ball, flatten it a little in the middle to place filling and close to create your cookie.   

7. Repeat process with rest of dough and filling.   

8. Bake for 15-20 minutes.      

9. Let cookies rest on the baking sheet for at least 3 minutes before transferring to a wire rack to cool.