Chocolate Hazelnut Cookies with Cracked Glaze
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
If desired, you can add 1 teaspoon of mint extract to the dough.
Ingredients
- Hazelnut - 4.6 oz
- Sugar - 2 spoons
- Wheat Flour - 2¾ glasses
- Chocolate - 6 oz
- Cocoa Powder - 2 spoons
- Baking Powder - 2 spoons
- Salt - ¾ spoons
- Butter - 3.5 oz
- Brown Sugar - 1½ glasses
- Chicken Egg - 2 pieces
- Milk - ¼ glasses
- Powdered Sugar - ¾ glasses
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Spread the hazelnuts on a baking sheet and place them in the oven for 10 minutes, until the skins are easy to peel off and the nuts turn golden brown. Transfer the nuts to a kitchen towel and shake well to loosen the skins. Allow to cool and then chop the nuts in a food processor with 2 tablespoons of white sugar.
Step 3
Melt the chocolate in a double boiler.
Step 4
In a bowl, combine the flour, cocoa powder, baking powder, and salt.
Step 5
Using a mixer, beat the softened butter and brown sugar until creamy. Gradually add the eggs, followed by the softened chocolate. Incorporate the vanilla and milk, and mix again. Gently fold in the flour, cover the bowl with plastic wrap, and refrigerate for 2-3 hours.
Step 6
Preheat the oven to 356°F again. Line two baking sheets with parchment paper.
Step 7
Sift the powdered sugar into a bowl. Divide the dough in half and take one part, placing the other half in the refrigerator. Roll small balls from the half of the dough, place them on parchment paper, and flatten them, then coat them well in the powdered sugar. Arrange on a baking sheet.
Step 8
Bake the cookies for 12-18 minutes, until the edges are dry and the center remains soft, and a cracked crust forms on top. Transfer to a plate and let cool.
Step 9
Once the first batch of cookies is ready, repeat the same process with the remaining dough.
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