Time: 40 min.
Complexity: average
Quantity: 16 pcs.

Crushed hazelnuts added to the dough give these cookies a wonderfully deep flavor and aroma. And the perfect partner for hazelnuts is, of course, chocolate. Form the dough into bars, bake them, and dip one end into melted chocolate. To prevent the dough from spreading during baking, mix it with a spatula or spoon, rather than using a mixer. The cookies turn out crisp and melty. They make a great addition to any dessert table. If desired, sprinkle the chocolate glaze with chopped nuts or any other toppings while it's still wet.

Ingredients:

• 1 cup peeled hazelnuts
• 1 cup premium flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 110 g butter, room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 120 g dark chocolate

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

hazelnuts, premium flour, butter, sugar, eggs, vanilla extract, dark chocolate

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the hazelnuts on a baking sheet. Toast in the oven for 10-15 minutes, until golden brown and fragrant. Remove from the oven and set aside to cool.
Step 3
• Reduce oven temperature to 160°C.
Step 4
• Place the hazelnuts in a blender or food processor and process until coarsely chopped. Whisk together the flour, baking powder, and salt.
Step 5
• Beat the butter and sugar with a wooden spoon until smooth. Stir in the egg. Gradually fold in the flour mixture. Add the chopped hazelnuts and stir to evenly distribute the ingredients.
Step 6
• Scoop 1.5-2 tablespoons of dough and form into finger-sized logs. Place them on a greased baking sheet. Bake until set, about 15 minutes. Remove from the oven and cool on a wire rack.
Step 7
• Melt the chocolate in a saucepan over low heat or in a double boiler. Dip one end of a cooled cookie into the melted chocolate. Place it back on the baking sheet to set.

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