Chocolate and hazelnut biscuit

Roasted hazelnuts are a wonderful ingredient that adds a crunchy texture and intense flavor to dishes. Start by preheating the oven to 200 degrees Celsius. Place the hazelnuts on a baking tray, ensuring they are spread out evenly to roast evenly. Leave them in the oven for 3-4 minutes, being careful to monitor them as they can burn quickly. Once roasted, remove the hazelnuts from the oven and place them in a clean towel. Cover them with part of the towel and rub gently so that the skin comes off. This process may require a bit of effort, but it is essential to achieve a fine texture.

Once the hazelnuts are cleaned, chop them finely. You can use a sharp knife or a food processor, depending on your preference. Make sure not to chop them too much, as you want to achieve small pieces, not a paste. The chopped hazelnuts will be used to add flavor and consistency to your dish.

In parallel, take a bowl and add the yolks from the fresh eggs. Use an electric mixer to beat them together with the sugar until the mixture becomes light in color and fluffy. This step is crucial as it will influence the final texture of the dish. Continue mixing until the sugar is completely dissolved and the mixture becomes aerated.

After you have obtained a homogeneous composition, add the chopped hazelnuts, gently mixing with a silicone spatula to integrate the ingredients without destroying their structure. This will add a rich flavor and interesting texture to the final dish. Make sure the hazelnuts are evenly distributed in the mixture. You can also add a bit of vanilla or a splash of rum essence to enhance the flavors.

Once all the ingredients are well mixed, you can continue with the rest of the recipe, whether it is baking a cake, a pastry, or cookies. Roasted hazelnuts not only provide a unique taste but also add nutrients, making your dish not only delicious but also healthy. Enjoy the cooking process and the enticing aroma of roasted hazelnuts, which will transform any recipe into a delight!

 Ingredients: 4 egg yolks, 40 g sugar, 30 g flour, 10 g cocoa, 2 egg whites, 20 g sugar, 30 g butter, 25 g nuts