Almond Sponge Cakes with Nutella® hazelnut spread

Step 1
In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

Step 2
Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

Step 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.

Step 4
Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.

Step 5
Use a toothpick to create a small hole in each cake.

Step 6
Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.

Step 7
Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.