Hazelnut and chocolate biscuits
Delicious recipe for hazelnut and chocolate cookies
Preparation time: 20 minutes
Baking time: 12 minutes
Total time: 1 hour and 32 minutes (including cooling time)
Number of servings: 24 cookies
During the holiday season, the aroma of freshly baked cookies fills the house with warmth and charm. These hazelnut and chocolate cookies are perfect to enjoy alongside a cup of tea or coffee, and in winter, when we gather with loved ones, they become truly special. The idea of gifting them in little packages is wonderful and will make everyone smile!
History of cookies: Cookies, in their various forms, have a long history, dating back to ancient times. They have evolved over the centuries, becoming a beloved dessert worldwide. Whether crispy or soft, cookies are often associated with moments of indulgence and joy with family.
Ingredients:
- 200 g of butter (80%)
- 150 g of hazelnuts
- 2 eggs
- A pinch of salt
- 150 g of raw sugar
- A small shot of brandy or whiskey (optional)
- 1 teaspoon of baking soda
- 450 g of flour
- 100 g of milk chocolate
- 2-3 tablespoons of condensed milk
Helpful tips for ingredients:
- Butter: Choose high-quality butter for a rich texture and intense flavor. The butter should be at room temperature for easy incorporation into the mixture.
- Hazelnuts: Roasting hazelnuts enhances their flavor and makes them crunchier. Be sure to roast them only until the skin begins to crack, to avoid burning.
- Brandy: If you want to make the cookies suitable for children, you can replace the brandy with vanilla extract or their favorite flavoring.
Step by step:
1. Preparing the ingredients: Start by gathering all the ingredients on the work surface. Make sure you have a large bowl, an electric mixer, and a baking tray lined with parchment paper.
2. Mixing the wet ingredients: In a large bowl, add the 2 eggs, raw sugar, and a pinch of salt. Using the mixer, beat on medium speed until the mixture becomes frothy and slightly light in color, about 2-3 minutes.
3. Adding the butter: Melt the butter in the microwave or over a double boiler and let it cool slightly. Slowly pour the melted butter into the egg mixture while continuing to mix. This technique helps emulsify the ingredients, similar to making mayonnaise.
4. Roasting and grinding the hazelnuts: In a dry pan, roast the hazelnuts for 5-7 minutes, stirring frequently. Once roasted, let them cool slightly, then rub them between your palms to remove the skins. Grind the hazelnuts in a food processor until they are granular but not too fine.
5. Combining the ingredients: Add the ground hazelnuts to the bowl with the wet ingredients. If using brandy, add it now and mix well.
6. Incorporating the flour: In another bowl, mix the flour with the baking soda. Gradually add the flour mixture to the bowl with the wet ingredients, mixing gently after each addition. It is important not to overwork the dough; it is ready when it pulls away from the sides of the bowl.
7. Chilling the dough: Shape the dough into a ball and wrap it in plastic wrap. Let the dough chill in the refrigerator for 1 hour. This will help the cookies hold their shape during baking.
8. Cutting the cookies: Once the dough has chilled, divide it into two parts. On a lightly floured surface, roll out a sheet of dough about 1 cm thick. Using cookie cutters, cut the cookies into desired shapes.
9. Baking: Place the cut cookies on the lined baking tray, leaving space between them to expand. Bake in a preheated oven at 175°C for 12 minutes or until golden.
10. Preparing the chocolate glaze: While the cookies cool, melt the chocolate with the condensed milk over a double boiler. Stir until you achieve a smooth and shiny mixture.
11. Glazing the cookies: Using a spatula, spread a generous layer of melted chocolate on each cookie. Allow the chocolate to set slightly, then apply stamps or various shapes to create an artistic look.
12. Final cooling: Let the cookies cool completely on a rack. Once the chocolate has fully set, store the cookies in metal tins to keep them fresh longer.
Serving suggestions: Serve the cookies with a cup of flavored tea or hot coffee. These combinations can enhance the flavor. Additionally, the cookies can be gifted in beautifully decorated packages, adding a personal touch to holiday gifts.
Possible variations: Experiment with different types of nuts or even dried fruits for a different taste. You can substitute the chocolate with white or dark chocolate, depending on preferences!
Calories and nutritional benefits: Approximately 120 calories per cookie. These cookies provide a good source of healthy fats from hazelnuts, which are rich in antioxidants, vitamin E, and essential minerals.
Frequently asked questions:
- Can I use whole wheat flour? Yes, you can replace some of the white flour with whole wheat flour for a healthier option.
- How can I keep the cookies fresh longer? Store the cookies in an airtight container, in a cool and dry place.
I hope this hazelnut and chocolate cookie recipe becomes a favorite in your family! Cooking is a wonderful activity to spend time with loved ones, and the result will surely be appreciated by everyone!
Ingredients: 200 g of 80% fat butter, 150 g of hazelnuts, 2 eggs, a small pinch of salt, 150 g of raw sugar, a small glass of cognac/whiskey, 1 teaspoon of baking soda, 450 g of flour, 100 g of milk chocolate, 2-3 tablespoons of condensed milk.
