Chocolate Paw Prints

Ingredients

• 230 g wheat flour type 1050 (or spelt flour)
• 200 g Ground hazelnuts
• 1 egg
• 80 g honey
• 1 tsp cinnamon powder
• 0.5 tsp ground cloves
• 250 g butter
• 250 g dark chocolate couverture

Instructions

1. 1.

   Sift the flour and hazelnuts onto a work surface, make a well in the center and crack the egg into it. Add honey, cinnamon and cloves. Spread butter pieces around the edge of the flour. With a knife or dough scraper break the butter into crumbs, then quickly knead with your hands until the dough is smooth and no longer sticky. If the dough feels dry, add a little cold water.

2. 2.

   If needed, lightly grease the wells of the paw print baking tray, press a thin layer of dough into each mold (alternatively fill a piping bag and pipe dough onto parchment paper). Place on a rack and bake in a preheated oven for about 10 minutes until golden brown and crisp.

3. 3.

   Remove, let cool slightly, then lift from the molds and set on a cooling rack.

4. 4.

   Melt the chocolate over a double boiler or in a heat‑proof bowl over simmering water. Let it cool a bit, dip the bottom of each paw print into the chocolate, lay on parchment paper and allow to dry.