Chocolate Hazelnut Kipferl

Ingredients

• 200 g Spelt flour Type 1050
• 60 g powdered sugar from raw cane sugar
• 1 pinch Vanilla powder
• 150 g ground hazelnuts
• 1 pinch salt
• 150 g butter
• 1 egg
• 200 g dark chocolate couverture

Instructions

1. 1.

   Mix flour with powdered sugar, vanilla powder, 100 g of hazelnuts and salt in a bowl. Beat the butter into the mixture with a dough whisk. Add the egg and quickly knead everything into a smooth dough. Cover the dough and refrigerate for 1 hour.

2. 2.

   Line two baking trays with parchment paper. Roll the dough into a log and cut even pieces, shape them into crescents, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 8–12 minutes until golden yellow.

3. 3.

   Meanwhile, roughly chop the chocolate and melt it over a hot, non‑boiling water bath.

4. 4.

   Remove the finished kipferl from the oven, let them cool, then dip them in the melted chocolate with a pralin fork, allow excess to drip off, and place on a cooling rack. While still slightly moist, sprinkle with some ground hazelnuts before they dry completely.