Almond Sponge Cakes With Nutella® Hazelnut Spread

• 1 1/4 cups confectioners' sugar, plus extra for dusting
• 3/4 cup almond flour
• 1/4 cup all-purpose flour, sifted
• 4 egg whites
• 1/3 cup melted butter
• 1/2 cup Nutella(R) hazelnut spread

1. In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2. Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
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. Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5. Use a toothpick to create a small hole in each cake.
6. Spoon Nutella(R) into piping bag; fill each hole with 1/2 tsp of Nutella(R) hazelnut spread.
7. Garnish tops with remaining Nutella(R) and sprinkle with confectioners' sugar.

sugar, almond flour, allpurpose flour, egg whites, butter, nutellauae hazelnut spread

Taken from www.allrecipes.com/recipe/261448/almond-sponge-cakes-with-nutella-hazelnut-spread/ (may not work)