Almond Sponge Cakes with Nutella® hazelnut spread

Ingredients

• 1.25 cups confectioners' sugar , plus extra for dusting
• 0.75 cups almond flour
• 0.25 cups all-purpose flour , sifted
• 4 eggs whites
• 0.33 cups melted butter
• 0.5 cups Nutella® hazelnut spread

Instructions

1. 1

   In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

2. 2

   Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

3. 3

   Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.

4. 4

   Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.

5. 5

   Use a toothpick to create a small hole in each cake.

6. 6

   Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.

7. 7

   Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.