Hazelnut cookies
Shortcrust pastry with ground hazelnuts, half dipped in chocolate
Hello gourmets,
Many of you have asked for more cookie recipes, so here is one: chocolate hazelnut cookies.
The shortcrust pastry works without egg and is bound with ground hazelnuts and two tablespoons of cold water. Cut out as hearts, dipped halfway in chocolate and sprinkled with caramelised hazelnuts.
Ingredients
Hazelnut shortcrust pastry
Chocolate icing
Step by step
Hazelnut shortcrust pastry
Butter and sugar
Beat 70 g butter with 15 g sugar in a Mixing bowl until fluffy.
Hazelnuts, salt and water
Add 1/2 tsp salt, 75 g ground hazelnuts and 2 tbsp cold water and beat everything for a few more seconds until the mixture is smooth.
Flour: no more than 10 seconds
Take out the Whisk, add 80 g flour and mix for no more than 10 seconds with the K-beater. No longer: otherwise the dough swells too much during baking.
Place between baking paper
Lift the dough out of the Bowl with the scraper and place it between two sheets of baking paper. Keep the large rolling pin and the rolling guides ready.
Dough sticks
Professional Rolling pin, 30 cm
Small flexible Dough scraper
Baking paper XL 46 x 38 cm, 15 pieces
Roll out and chill
Roll out the dough as evenly as possible and place it in the freezer for 15 to 20 minutes: after that it is much easier to work with. After about 15 minutes, peel off the top sheet of baking paper.
Cutting out and baking
Cut out hearts and bake
Preheat the oven to 180 °C fan. Take the dough out of the freezer and cut out hearts of 5 × 3,5 cm. I ended up with 25 to 26 pieces. Place them on a perforated baking tray with a perforated mat and bake them for 15 minutes at 180 °C until they are golden brown.
Cookie cutter set hearts, 6 pieces
Silicone mat SILPAT 40x30cm
Perforated baking tray aluminium 40 x 30cm
Rectangular Cake rack
Chocolate icing
Melt the chocolate
Melt 80 g chocolate in the microwave at 500 watts for 1 to 2 minutes, stirring once or twice in between so it doesn't get too hot. Then add 27 g unmelted chocolate and stir until that has melted too, without heating it further. Milk chocolate works just as well as dark.
Dark chocolate for melting
Milk chocolate for melting
Baking-stable dark chocolate drops
Roasted hazelnut brittle, 200 g
Stir in the rapeseed oil
Add 6 to 7 g rapeseed oil and stir well. The oil makes the chocolate more fluid, so the biscuits are easier to dip.
Dip and let set
Place baking paper under a cake rack so the chocolate doesn't drip everywhere. Dip the hearts halfway in, sprinkle the chocolate side with caramelised hazelnuts right away and place them on the cake rack. The chocolate sets at room temperature in 1 to 2 hours, or, faster, in 15 to 20 minutes in the freezer on baking paper.
Hazelnut cookies
Ingredients
Hazelnut shortcrust
Chocolate icing
Preparation
- Mixture: Beat 70 g butter with 15 g sugar, add salt, 75 g ground hazelnuts and 2 tbsp cold water.
- Dough: Work in 80 g flour for no more than 10 sec. with the paddle attachment.
- Rolling out: Roll out evenly between two sheets of baking paper, 15 bis 20 min. in the freezer.
- Cutting out: Cut out hearts of 5 × 3.5 cm and place on a perforated tray with a perforated mat.
- Baking: 15 min. at 180 °C fan, until the cookies are golden brown.
- Chocolate: Melt 80 g, stir in 27 g unmelted, add 6 bis 7 g rapeseed oil.
- Dipping: Dip the hearts halfway, sprinkle with caramelised hazelnuts, leave to set for 1 bis 2 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Caramelised hazelnuts, 200 g
Dark chocolate for melting
Milk chocolate for melting
Baking-stable dark chocolate drops
Baking-stable milk chocolate drops
Swiss white flour, 1 kg
Roasted hazelnut brittle, 200 g
Accessories
Cookie cutter set hearts, 6 pieces
Dough sticks
Professional rolling pin, 30 cm
Silicone mat SILPAT 40x30cm
Perforated aluminium tray 40 x 30cm
Small flexible Dough scraper
Rectangular cooling rack
Baking paper XL 46 x 38 cm, 15 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingen sie garantiert
After adding the flour, let the dough run only very briefly. Mixed for longer, it puffs up in the oven and the hearts lose their edges.
Saves cleaning up afterwards: the excess chocolate runs through the Cake rack onto the paper instead of onto the work surface.
The caramelised hazelnuts need to go onto the chocolate while it is still wet, otherwise they will not stick.
Frequently asked questions
This shortcrust is bound with ground hazelnuts and two tablespoons of cold water. That makes it especially tender and suitable for everyone who does not want egg in their biscuit.
The unmelted chocolate cools down the melted chocolate without you having to heat it further. This keeps the icing nice and stops it turning grey as it sets.
No. Milk chocolate works just as well and actually pairs particularly well with hazelnut. The quantities stay the same.
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