Nut-Chocolate Cookies
Nut‑Chocolate cookies are a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g ground hazelnuts
- 200 g soft butter
- 100 g powdered sugar
- 2 egg yolks
- 1 pinch nutmeg
- 1 pinch cinnamon
- 150 g flour
- 4 Tbsp nut nougat cream (more if desired)
- 100 g dark chocolate couverture
- 1 tsp oil
- flour (for the work surface)
Instructions
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1.
Briefly toast the nuts in a dry pan until lightly golden. Whisk butter, powdered sugar, egg yolks and spices until frothy. Quickly knead in flour and cooled nuts to form a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
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2.
Preheat the oven. Line baking trays with parchment paper. Roll out the dough on floured surface to 3–4 mm thickness. Cut circles about 3 cm in diameter and place on the tray. Bake at 175 °C (or 160 °C fan‑forced) for 10 minutes. Remove from tray, lift with parchment and let cool.
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3.
Spread half of the cookies thinly with nut nougat cream and join them with the other half to form sandwich cookies. Melt chocolate couverture in a double boiler with oil and dip both sides of the cookies, leaving a small gap in the middle. Let dry on butter paper and package in clear film for gifting.
