Ferrero Rocher cookies

Votes: 6

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 24 baskets

If you received a lot of candy as a New Year's gift, now's the time to do something special with it. Bake these exquisite cookies in the shape of miniature bowls of Ferrero Rocher chocolates, filled with a wonderful nutty flavor: hazelnuts are found not only in the chocolates but also in the cookies themselves. To shape the cookies this way, you'll need a metal mini-muffin pan, and it should have a good non-stick coating, otherwise, you'll have trouble removing the cookies. You may need less baking time, depending on your oven. Before serving, drizzle each cookie with melted chocolate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. + 2 tbsp. premium flour + extra for working with the dough
0.5 tbsp. blanched hazelnuts
0.5 cups of sugar
1/4 teaspoon fine salt
110 g unsalted butter, chilled and cut into small cubes
1.5 tsp vanilla extract
1 large egg, room temperature, lightly beaten
24 chocolate hazelnut truffles, such as Ferrero Rocher
0.5 cups dark chocolate granules
Special equipment: 24-cup mini-muffin pan, spatula

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, hazelnuts, chocolates, dark chocolate, chocolate chips (granules)

Cooking the dish according to the recipe:

Generously spray a 24-cup mini muffin pan with nonstick cooking spray, then dust each cup with a little flour. Shake the pan until each cup is completely coated, then shake out any excess. Set aside.
In a food processor, combine the hazelnuts, sugar, and salt until finely chopped. Add the flour and pulse until fully combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together. Then add the vanilla extract and egg and pulse until the dough comes together.

Transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
Position a rack in the middle of the oven and place a large baking sheet on it. Preheat the oven to 190°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Spread the batter evenly into the prepared pan (about 1 heaping tablespoon per well), then use your fingers or the back of a small spoon to smooth the batter into each well so it rises slightly up the sides.
Gently press a chocolate hazelnut truffle into the center of each piece of dough, the dough will rise up the sides of the candies but should not rise beyond the edges of the well.
Transfer the muffin pan to a preheated baking sheet in the oven and bake, rotating halfway through, until the cookies are golden brown around the edges, about 25 minutes. Let the cookies cool completely in the pan on a wire rack.
Using a small offset spatula or butter knife, carefully remove each cookie from the pan and transfer it to a wire rack set on a baking sheet.
Place the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring between each microwave, until the chocolate is completely melted, about 1 minute total.
Transfer the melted chocolate to a pastry bag or zip-lock plastic bag. Snip off the corner of the bag and drizzle the chocolate over the cookies. Let the topping set completely and serve.