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.
instructions
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.
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.
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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