Preparing the dough
Preheat the oven to 150 ° C and lay out the baking tray with paper. Quickly knead a smooth pastry dough and refrigerate for 30 minutes on a floured plate in the refrigerator.
Hazelnutcubes
Shortcrust pastry
250g
flour
200g
butter or margarine
80g
crystal sugar
20g
vanilla sugar
40g
grated hazelnuts
1
egg yolk
1 pinch
of salt
1 pinch
of baking soda
2 pinches
of lemon flavour
Filling
100g
nutella
Glaze
150g
couverture chocolate
40g
coconut oil/coconut fat
60g
hazelnut brittle
100g
1 piece
Brennwert
2047 kJ
327 kJ
488 kcal
78 kcal
Fett
31 g
5 g
davon gesättigte Fettsäuren
18 g
2.9 g
Kohlenhydrate
44 g
7.1 g
davon Zucker
26 g
4.1 g
Protein
6.2 g
1 g
Salz
0 g
0 g
Hazelnutcubes
description & times
In this shortcrust pastry, hazelnuts are incorporated. The filling consists of hazelnut cream taken out of the glass. They are dipped in chocolate glaze and decorated with hazelnut brittle.
Cutting out biscuits
Roll out the dough until it's four millimeters thick using a rolling pin on a floured work surface. Cut out squares and cut out holes of half of them.
Preparing for the oven
Put the biscuits on the baking sheet and put them in the oven for twelve minutes. The tips of the biscuits should be golden-yellow.
Adding the filling
Remove the biscuits from the oven and allow them to cool. Turn the whole squares over and brush them with hazelnut cream. Place a square with a hole on them and press gently.
Glazing the biscuits
Melt couverture with coconut oil in a bowl above the water bath and then add the fat to the glaze using a spoon. Dip a corner of the hazelnut cubes into the glaze, strip off surplus glaze and sprinkle the chocolate with hazelnut brittle. Let them dry on a glazing grid.
Hazelnutcubes
Layer the hazelnut cubes in a cookie jar. Put baking paper between the layers so that they can not stick together. These cookies stay fresh four weeks when stored cool and dry.
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