Pistachio & Hazelnut Spread Levain Cookies

60g pistachio cream

60g Natvia Hazelnut Spread

110g unsalted butter, softened

65g Natvia Brown Sweetener

35g Natvia Natural Sweetener

40g egg, room temperature (about 1 small egg)

15g egg yolk, room temperature (about 1 yolk)

100g plain flour

60g cake flour

4g cornflour

2g bicarb soda

¼ tsp salt

60g walnuts, roughly chopped

40g macadamias, roughly chopped

1. Line a small plate with baking paper. Spoon the pistachio cream and Natvia Hazelnut Spread into small dollops, or spread each into a thick sheet to cut into squares once frozen. Freeze for at least 1 hour until solid.
2. In a large bowl, mix the softened butter until smooth, then add the Natvia Brown Sweetener and Natvia Natural Sweetener and mix until creamy.
3. Add the room temperature eggs in 3 to 4 small portions, mixing well after each addition before adding the next.
4. Using a mesh sieve, sift the plain flour, cake flour, cornflour, bicarb soda and salt over the bowl. Fold together with a spatula until just combined.
5. Fold through the walnuts and macadamias.
6. Refrigerate the dough for 1 hour.
7. Divide the dough into 100 to 110g portions. Press each portion into a flat round with your fingers, place a frozen stack of pistachio cream or hazelnut spread in the middle (about 3 to 4 squares, or one dollop), and close the dough around it, sealing well. Roll into tall, tightly packed balls.
8. Preheat the oven to 200°C for 10 minutes, then bake the cookies at 190°C for 20 minutes.
9. Let the cookies cool on the tray for 10 minutes before moving. The centres will be molten straight out of the oven.