Hazelnut cookies

Hey foodies!

Many of you have asked me for more cookie recipes. :o)

So here is a new hazelnut-chocolate cookie recipe that I hope you will enjoy.

Ingredients for 25 cookies of 5x3.5cm:

- 70gr of butter

- 15gr of sugar

- 1/2 tsp of salt

- 75gr of ground hazelnuts

- 2 tbsp of cold water

- 80gr of flour

- 107gr of dark or milk chocolate

- 6-7gr of rapeseed oil

- caramelized hazelnuts

To start, we will prepare our hazelnut shortbread dough.

In a mixing bowl, whisk 70gr of butter with 15gr of sugar.

Then add 1/2 teaspoon of salt.

75gr of ground hazelnuts and 2 tbsp of cold water. Whisk the mixture again for a few seconds to obtain a nice homogeneous texture.

Once the mixture is well combined, remove the whisk.

Then add 80gr of flour and mix for a maximum of 10 seconds with the flat beater (K paddle). No longer! Otherwise your dough will puff up too much during baking.

Your shortbread dough should look like this.

Transfer it using a dough scraper and place it between two sheets of baking paper.

Then grab a large rolling pin and 5mm thickness guide bars.

Roll out your dough as evenly as possible.

Then place your shortbread dough in the freezer for 15-20 minutes. This way, it will be easier to handle afterwards.

Once the 15 minutes have passed, remove the top sheet of baking paper.

Preheat your oven to 180°C, fan-assisted.

Take your dough out of the freezer and cut out heart shapes of 5x3.5cm. Here I used this kit.

Place your hearts on a perforated baking tray lined with a perforated mat. This gave me 25-26 hearts.

Then bake your cookies in your preheated oven at 180°C for 15 minutes.

Your cookies should be nicely golden as in my 3rd photo.

In the meantime, prepare the chocolate glaze.

Melt 80gr of chocolate in the microwave at 500 Watt for 1-2 minutes.

The chocolate must be completely melted. Stir once or twice in between to avoid overheating it.

Then pour 27gr of unmelted chocolate into the melted chocolate and stir. Let it melt without reheating.

You can of course use milk chocolate if you prefer. :o)

Once the chocolate is completely melted, add 6-7gr of rapeseed oil and mix well.

The oil will give a more liquid texture and your cookies will be easier to glaze.

To glaze my cookies without making a mess, I placed baking paper under my cooling rack.

Dip half of each heart into the chocolate, then sprinkle the chocolate with caramelized hazelnuts.

Place your cookies on the cooling rack so that the excess chocolate drips onto the baking paper.

You have two options: either leave your cookies on the rack until the chocolate sets (1-2 hours depending on the temperature), or place your cookies in the freezer (on baking paper) for 15-20 minutes. I went with the 2nd option. :o)

And there you have it, lovely cookies for snack time. :o)

The hazelnut-chocolate combination is a classic, so I hope you will enjoy them.

You can keep these cookies for several weeks in a metal tin.

And as mentioned above, you can glaze them with milk chocolate if you prefer milder cookies.

Wishing you a lovely Sunday.

Karin

PS: All the equipment used can be found at the bottom of the recipe.