I am having a peanut butter crush at the moment, and made a few batches of flourless peanut butter cookies.
Then the idea of making something similar with a chocolate spread came to my mind. Searching online there I found a number of recipes, and I thought this one seemed good. I wanted to keep the recipe gluten-free, so that I could give some to a special friend (you know who you are!) so I used brown rice flour
And here is the recipe:
250 gr chocolate hazelnut spread
75 gr sugar
80 gr brown rice flour
1 teaspoon baking powder
1 pinch Maldon sea salt
Preheat the oven to 160˚C.
Line 2 baking trays with parchment.
Mix everything together, then using a spoon, make walnut size balls (the walnut with its shell that is…), roll them and place on a lined baking tray. They will spread so there is no need to press them down but make sure they’re about 5 cm apart.
Bake for 12-14 minutes, they’ll be very soft when they are hot but will crisp up while cooling.
I do not have a clue of how long they keep, the jar was soon empty…