Hazelnut Piped Cookies with Dark Chocolate
Crumbly hazelnut piped cookies with dark chocolate, which keep well for baking ahead and make lovely gifts in tins. The dough can be prepared a day in advance and chilled before piping.
By yumbelo · 6 servings · 120 minutes
Ingredients
- 250 g soft butter
- 100 g powdered sugar
- 1 pack vanilla sugar
- 1 pc egg (size M)
- 300 g wheat flour (type 405)
- 100 g ground hazelnuts
- 1 pinch salt
- 150 g dark chocolate
- 30 g chopped hazelnuts
Method
- Beat the butter, powdered sugar and vanilla sugar in a bowl with a hand mixer for about 3 minutes until creamy.
- Beat in the egg until the mixture is smooth.
- Mix the flour, ground hazelnuts and salt, gradually stir them in and knead to a smooth dough.
- Chill the dough for about 30 minutes until it is firm enough to pipe.
- Preheat the oven to 180 °C top and bottom heat and line two baking sheets with baking paper.
- Fill the dough into a piping bag fitted with a star nozzle and pipe small rosettes or sticks onto the sheets, leaving some space between them.
- Bake the cookies for 10 to 12 minutes until they are lightly golden at the edges, then let them cool completely on a wire rack.
- Melt the dark chocolate in a water bath and dip half of each cookie into it, or spread the chocolate on top.
- Sprinkle the chopped hazelnuts onto the still soft chocolate and let the cookies set on baking paper.