Description
Brittle, crunchy nut base and soft chocolate cream – a combination, I think, needs no advertising. The cookies will win the hearts of both kids and adults.
Ingredients
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Butter
220 g
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Sugar
100 g
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Vanilla sugar
1 Tbsp
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Flour
150 g
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Starch
50 g
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Salt
-
Hazelnuts
200 g
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Chocolate milk
100 g
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Cream
50 ml
Cooking
Let's start with the ganache: break the chocolate into pieces, add the cream and 20g of butter and melt in a water bath or in the microwave. Stir well and leave to cool.
For the dough with a spatula or wooden spoon beat sugar with softened butter and a pinch of salt.
Add the flour, starch (suitable corn, and potato) and ground nuts. The dough will be very soft. Leave it for 20 minutes in the refrigerator.
From the cooled dough roll into balls the size of a walnut and each make a small indentation (for example, the reverse end of a wooden spoon). Bake 10-15 minutes in a preheated 180*C oven. Hot cookies are very fragile, it is easier to leave to cool on the baking sheet.
Chilled ganache whip and pour it into the cooled cookies. You can from the pastry bag, but I got my laziness, and agree that just a tea spoon is also pretty good.
Bon appetit!
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