- For the cookies
- 100 grams ground Hazelnuts
- 150 grams Pastry flour
- 1 teaspoon grated Lemon peel
- 1 egg
- 100 grams sugar
- Vanilla bean
- 125 grams cold butter
- 1 pinch salt
- For the filling
- 50 grams Mocha flavored chocolate
- 200 grams chocolate hazelnut spread (finished product)
For the cookies, mix flour with hazelnuts and create a mound on a flat work surface. Mix in salt, lemon zest and sugar. Make a well in the center. Cut cold butter into small pieces and distribute around well. Add egg to well with vanilla seeds and 50 ml (approximately 3 tablespoons) of water. Cut all ingredients together with a knife until crumbly. Quickly knead into a smooth dough, shape into a ball, wrap with plastic wrap and chill for 30 minutes.
Roll dough out between 2 sheets of parchment paper until about 4 mm thin. Use a cookie cutter with a serrated edge about 4 cm (approximately 1.5 inches) in diameter to cut out cookies. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (approximately 350°F) for 10 minutes. Remove and cool.
For the filling, melt chocolate with nougat in a bowl over a warm water bath. Stir in coffee flavoring and mix.
Place filling into a piping bag and pipe onto half of the cookies. Top with remaining cookies, pressing down gently.
For decoration, coarsely chop chocolate and melt in a bowl over a warm water bath. Place in a small freezer bag and cut off a tiny corner. Pipe chocolate onto cookies, following contours of cookies. Place a dab in the centers and decorate with hazelnut slices. Dry and serve.