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Cookie Cones with Hazelnut Cream

November 18, 2011

Cookie Cones with Hazelnut Cream

Cookie Cones with Hazelnut Cream

I have a confession to make.  It’s nothing major.  It’s just that, I have never had Nutella before.  Does this make me weird?  Perhaps, a tad but I’m okay with it, how about you?!  I always thought that Nutella was this super sweet spread that you are supposed to put on toast.  That alone was the reason I have never tried Nutella.  I can’t even think of eating sugar before dinner (5 PM), it simply makes me hurt. When I made these cookie cones it was my first Nutella experience, I love the stuff!  Definitely not a breakfast item though.

These cookie cones with hazelnut cream are a fun dessert that the kids and adults will love!  The cookie cone is quiet like a crepe except that it is baked in the oven rather than on the stove top.  You could actually do these in a crepe pan I’m certain, the next time I make these I will try the stove top rather than the oven.  They are a wonderful treat that can be prepared a few days in advance and then filled when you are ready to serve.

Cookie Cones with Hazelnut Cream


2/3 cup flour

1/8 teaspoon salt

1/3 cup butter, softened

2/3 cup icing sugar

½ teaspoon vanilla

4 large egg whites, lightly beaten

Hazelnut Cream

2/3 cup chocolate hazelnut cream (Nutella)

1 cup whipping cream

To Prepare the Cookies

Preheat the oven to 400 F.  Butter 4 clean baking sheets.  Butter two rolling pins.

Combine the flour and salt in a medium bowl.   Beat the butter and icing sugar in a bowl with an electric mixer at high speed until creamy.  Mix in the dry ingredients and vanilla.  Stir in the egg whites until well blended and smooth.

Fit a pastry bag with a plain tip.  Fill the pastry bag, twist the opening tightly closed, and squeeze out small ovals, spacing them 3 inches apart on the prepared baking sheets.  Using an off-set spatula, thin out the ovals to less than 1/8-inch thick.  Do not pipe more than 5 cookies on one sheet.  Bake, one sheet at a time, for 5 to 8 minutes, or until just golden around the edges.  Working quickly, use a spatula to lift each cookie from the sheet and drape it over a rolling pin.  Remove from the rolling pin and overlap the edges to form a cone.  Let cool completely.  Butter the baking sheets again and continue to bake in batches until all the batter has been used.

To Prepare the Hazelnut Cream

Heat the chocolate cream in a double boiler over barely simmering water until liquid.  Transfer to a large bowl and let cool.  Beat the whipping cream in a large bowl with an electric mixer at high speed until thick.  Use a large rubber spatula to fold the cream into the chocolate mixture until well blended.  Fit a pastry bag with a ¼-inch star tip.  Fill the pastry bag and pipe the cream into the cones.

Makes about 10 cookie cones

From the Golden book of Baking

Cookie Cones with Hazelnut Cream

Cookie Cones with Hazelnut Cream

These little cones are so delicious!  If you love Nutella, you’ll love a new way to incorporate it into your baking.

From our kitchen to yours,

Sydney Jones

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