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HAZELNUT AND AZÉLIA COOKIES

HAZELNUT CHOCOLATE COOKIES

HAZELNUT AND AZÉLIA COOKIES

An original recipe from L'Ecole Gourmet Valrhona

Category: Cookies and Bars

Makes 15 cookies

Difficulty: Easy

INGREDIENTS

Shortbread:
70g butter
70g raw cane sugar
70g hazelnut powder
70g whole wheat flour

Pressed Cookies:
250g shortbread
180g Azélia 35%
20g melted butter
120g oats
80g chopped hazelnuts
1 ea vanilla pod

INSTRUCTIONS

Shortbread:

Mix the sugar, hazelnut powder, and flour.
Add the cold butter and mix into a ball of dough.
Cut into small pieces and bake at 160°C (320°F) for 14 minutes. Let cool.

Pressed Cookies:

Scale-out 250g of shortbread and then chop into rough pieces.
Melt the Azélia 35% with the butter.
Mix the chopped shortbread, rolled oats, chopped roasted hazelnuts and coat them with the melted Azélia 35% butter mixture then form cookies (of approx. 45g ) on a sheet pan, without compressing them too much, and leave them in the fridge to set.
Let sit in the fridge to harden before serving.