Ingredients

The following ingredients have 4 Servings
  • 2 large egg whites
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1/2 cup cake flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup cocoa powder (for dusting)
  • 1/3 cup Nutella (for filling)

Instruction

  • Preheat oven to 350 F.
  • In a small mixing bowl, mix egg white and sugar together with a fork until smooth and blended.
  • Add the melted butter, cake flour, and extracts and mix until all of the flour is incorporated. The mixture will be smooth and shiny.
  • Line a baking sheet with parchment paper. Pencil no more than six 5" x 2" rectangles on the parchment.
  • Flip the parchment paper upside-down so that the batter will not directly touch the pencil marks.
  • Using about 2 teaspoons of batter per rectangle, spread batter to fill the rectangles on the parchment. They should be thin enough to see through.
  • Bake just until the edges of the cookies start to brown (about 9 minutes).
  • Remove from the oven and very quickly (within 15 seconds) roll up one cookie to look like a cigar. If you are super fast, you can pipe a line of Nutella before rolling (you may need to thin it a little with water to get it to go through the piping bag). Dust cooled cookie with a little cocoa powder.
  • Place the rest of the tray in the oven for a minute so that the next cookie will be soft enough to roll. Remove, roll, dust, and repeat until the whole tray is done.
  • Continue making cookie sheets of batter until you have used all of the batter.
  • If you were unable to fill the cookies prior to rolling, cover a chopstick or wooden skewer with Nutella, slide it into cooled cookies, and wiggle it around to coat the inside edges of the cookie.
  • Store uncovered and eat within two days. They won't be bad after two days - they just won't be crispy.