Chocolate-Hazelnut Cookie Coins

4.2
Average: 4.2 (5 votes)
(5 votes)
Chocolate-Hazelnut Cookie Coins
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Health Score:
2,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
30
Ingredients
140 grams Hazelnuts (finely ground)
300 grams Pastry flour
140 grams sugar
½ teaspoon cinnamon (ground)
1 tablespoon Rum (or rum flavoring)
200 grams butter
Pastry flour (to roll out)
100 grams Milk chocolate couveture
50 grams Dark couverture chocolate
150 grams chocolate hazelnut spread
How healthy are the main ingredients?
sugarcinnamon

Preparation steps

1.

Combine nuts, flour, sugar and cinnamon and make a well in the center. Pour the rum into well. Place diced butter around the well. Quickly knead into a shortcrust pastry.

2.

Wrap in foil and refrigerate for 30 minutes.

3.

Roll out dough thinly on the floured work surface and cut out 40-60 circles (depending on size). Place on a parchment-lined baking tray, allowing some distance between them and bake in preheated oven at 175°C (approximately 350°F) for about 10 minutes. Cool on a wire rack. Melt the nougat over a hot water bath. Cover half the biscuits with nougat, put the remaining half on top.

4.

Chop the milk- and dark chocolate and combine. Melt over a hot, but not boiling, water bath. Dip cookie coins from both sides briefly into the chocolate mixture, let drip and place on baking or wax paper to dry.