Chocolate Hazelnut Butterfly Cookies
- 200 grams
- 80 grams
finely ground Hazelnuts
- 2 tablespoons
- ½ teaspoon
- 100 grams
- 1 tablespoon
- 150 grams
Pastry flour (to dust work surface)
- For decorating
- 250 grams
- 3 tablespoons
assorted food coloring (or Curacao, mint syrup and raspberry syrup)
Mix flour, hazelnuts, cocoa, gingerbread spice, sugar and vanilla sugar and mound on work surface. Press a well in center of flour mixture. Place egg in well in flour. Cut butter into small pieces and distribute in flour around well. Chop flour mixture with a dough scraper until crumbs form. Quickly knead crumbs by hand to a smooth dough. Wrap dough in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Thinly roll out dough 3-4 mm thick (approximately 1/8 inch thick) on a floured surface and cut into butterfly shapes with cookie cutters. Place cookies on prepared baking sheet and bake 10-15 minutes. Carefully remove cookies from baking sheet with a spatula while still hot. Set cookies on wire racks to cool.
To decorate, mix powdered sugar and lemon juice until smooth and thickened, adding water if necessary to reach desired consistency. Dye portions of frosting various colors with with food coloring or flavored syrups and liqueur. Frost cookies, forming designs and patterns in frosting before frosting dries. Let frosting dry completely before serving or packaging in small gift boxes as desired.