Hazelnut Cookies with Chocolate Cream

Ingredients

• 4 egg whites
• 2 tbsp lemon juice
• 300 g powdered sugar
• 1 vanilla bean (pulp)
• 100 g flour
• 250 g ground hazelnuts (peeled if desired)
• flour for dusting
• 150 g dark chocolate
• 100 ml whipping cream
• 50 g nougat
• powdered sugar for dusting

Instructions

1. 1.

   Beat the egg whites with lemon juice until stiff. Gradually fold in powdered sugar, stirring until a smooth meringue forms. Fold in the ground hazelnuts mixed with vanilla pulp and flour. Knead into a supple dough that is not too soft.

2. 2.

   Preheat oven to 160°C (320°F) with both top and bottom heat.

3. 3.

   Roll out the dough on a floured surface to about 5 mm thickness and cut circles roughly 3 cm in diameter.

4. 4.

   Bake in the oven for 10-15 minutes until lightly golden. Remove from the pan and let cool.

5. 5.

   For the filling, chop chocolate coarsely. Heat cream until just boiling, remove from heat, then stir in chocolate and nougat until melted and smooth. Let cool until spreadable. Spread half of the cookies with chocolate cream on the underside, place remaining cookies on top, press lightly, and dust with powdered sugar.