Shortbread Cookies with Nutella, Banana and Almonds
These Shortbread Cookies with Nutella, Banana and Almonds are a quick, no-bake treat combining buttery crunch, creamy Nutella, fresh banana, and crunchy almonds.
Equipment
- Medium-sized bowl or small saucepan
- Sharp Knife
- Serving plate or tray
- Spoon or small spatula
- Measuring Cups
Ingredients
- 24 cookies shortbread cookies store-bought, e.g., Walker's Pure Butter Shortbread Cookies
- 1/2 cup Nutella
- 2 bananas sliced
- 1/4 cup chopped almonds
Instructions
- Slice the bananas into thin, even rounds. Chop the almonds if not pre-chopped.
- If Nutella is firm, warm it in a microwave-safe bowl for 10-15 seconds to soften for easier spreading.
- Spread a generous teaspoon of Nutella evenly over each shortbread cookie.
- Place 2-3 banana slices on top of the Nutella-covered cookie.
- Sprinkle chopped almonds over the banana slices.
- Arrange the assembled cookies on a serving plate and serve immediately for best texture and freshness.
Notes
- Use firm but ripe bananas to avoid sogginess on the cookies.
- Toast almonds lightly in a dry pan for extra crunch and flavor before chopping.
- Assemble cookies just before serving to keep shortbread crisp and bananas fresh.
- Substitute bananas with other fruits like strawberries or apples and almonds with walnuts or pecans if desired.
- For allergy-friendly options, use dairy-free shortbread and chocolate spreads without nuts.