- For the cookie dough
- 300 grams Pastry flour
- 1 teaspoon Baking powder
- 100 grams ground Hazelnuts
- 100 grams milk chocolate
- 150 grams liquid Honey
- 1 Egg
- 1 Egg yolk
- 3 teaspoons Gingerbread spice
- 1 Egg (for brushing)
- For decoration
- Chocolate-covered espresso bean
For the cookie dough, mix the flour with baking powder and ground hazelnuts. Add the honey, egg, egg yolk and gingerbread spice to the flour mixture and knead with the kneading hook of the electric hand mixer into a firm dough. Cover the dough and leave overnight at room temperature.
The next day, knead the finely chopped milk chocolate into tge dough. Roll out the dough to about 1 cm thick (approximately ½ inch) and cut out cookies in moon shape or other figures with cookie cutters. Place the cookies on a baking sheet lined with parchment paper.
Whisk an egg with 2 tablespoons of water and brush the cookies with it. Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 20 minutes.
Remove the baking sheet from the oven and allow the cookies to cool slightly. Decorate the cookies with chocolate covered espresso beans and let cool completely.