Nutella Cookies || كوكيز نوتيلا بالشوفان

Nutella Cookies || كوكيز نوتيلا بالشوفان
Nutella || Wiki
Pietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing.Ferrero instead used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the limited chocolate supply. This product, called "Pasta Gianduja" was originally sold as a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it throughout Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.
In 2012, French senator Yves Daudigny proposed a tax increase on palm oil from €100 to €400 per metric tonne. At 20 percent, palm oil is one of Nutella's main ingredients and the tax was dubbed "the Nutella tax" in the media.
World Nutella Day is February 5.
On 14 May 2014, Poste italiane issued a 50th anniversary Nutella commemorative stamp.The 70 Euro cent stamp was designed by Istituto Poligrafico e Zecca dello Stato and features a jar of Nutella on a golden background. Ferrero held a Nutella Day on 17 and 18 May to celebrate the anniversary.
Nutella in its jar and also spread on bread, along with hazelnuts and a pitcher of milk
The main ingredients of Nutella include hazelnut, palm oil,sugar, cocoa solids and skimmed milk. In the United States and the UK, Nutella contains soy products. Nutella is marketed as "hazelnut cream" in many countries. Under Italian law, it cannot be labeled as a "chocolate cream", as it does not meet minimum cocoa solids concentration criteria. Ferrero uses 90 percent of the global supply of hazelnuts.
The traditional Piedmont recipe, Gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy due to a lack of cocoa beans due to post war rationing led to a lack of availability of the raw material.

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