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 Einkorn 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.