Cookies with Hazelnuts, Cocoa, and Baileys Liqueur
Baking and Desserts | World cuisine
⏳ Time
50 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Cookies with Hazelnuts, Cocoa, and Baileys Liqueur
Ingredients
- Butter - 3.5 oz
- Wheat Flour - 4.6 oz
- Hazelnut - 3.5 oz
- Vanilla salt - 0.4 oz
- Cocoa Powder - 1 tablespoon
- Powdered Sugar - 2.5 oz
- Baileys Liqueur - 2 tablespoons
- Salt - a pinch
Step by Step guide
Step 1
Toast the hazelnuts in a dry skillet for 10 minutes. Let them cool, peel, and grind them in a blender as finely as possible.
Step 2
In a bowl, combine the ground hazelnuts, powdered sugar, vanilla sugar, cocoa powder, and liqueur. Mix well.
Step 3
Beat the softened butter at room temperature, then add the previously mixed ingredients and beat again until well combined.
Step 4
Sift the flour into the mixture, add salt, and mix well.
Step 5
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 6
Dust the countertop with flour and roll out the dough to a thickness of 0.7 cm. Use cookie cutters to cut out shapes from the dough.
Step 7
Line a baking sheet with parchment paper greased with butter, and arrange the cut-out cookies in even rows, spaced 2 cm apart.
Step 8
Bake in a preheated oven at 356°F for about 10 minutes, until the cookies start to brown.
Step 9
Sprinkle the finished (still warm) cookies with sugar.
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