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🍽️ Crunchy hazelnut cookies with creamy filling

136 kcal · 30 min · 4 servings

Ingredients

• 200 g cold butter
• 200 g flour
• 100 g ground hazelnuts
• 100 g sugar
• 1 pinch salt
• 1 egg
• flour (for working)
• 75 g ground hazelnuts
• 120 g soft butter
• 75 g powdered sugar
• 20 ml rum
• 40 hazelnut kernels
• powdered sugar (for dusting)

Instructions

1. 1. Cut the butter into small cubes.
2. 2. Quickly knead the butter cubes with the flour, hazelnuts, sugar, salt, and egg to form a dough.
3. 3. Add a little cold water or flour if needed to help the dough hold together.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Place the dough in the refrigerator for about 30 minutes.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Lightly dust a work surface with flour.
9. 9. Roll out the dough on the floured surface to a thickness of 3 to 4 millimeters.
10. 10. Cut out about 80 cookies using a 4-centimeter round cutter.
11. 11. Place the cookies on a baking sheet lined with baking paper.
12. 12. Bake the cookies in the preheated oven for about 12 minutes until lightly golden brown.
13. 13. Remove the cookies from the tray.
14. 14. Let the cookies cool completely.
15. 15. Toast the nuts in a pan without fat for a short time until they begin to smell fragrant.
16. 16. Let the toasted nuts cool.
17. 17. Mix the cooled nuts with the soft butter, sugar, and rum to form a creamy filling.
18. 18. Fill the buttercream into a piping bag.
19. 19. Pipe the cream onto the bottom of half of the cooled cookies.
20. 20. Place the remaining cookies on top.
21. 21. Press the cookies down slightly so they stick.
22. 22. Pipe small dollops with the remaining cream onto the cookies.
23. 23. Garnish the cookies with whole hazelnuts.
24. 24. Dust the cookies lightly with powdered sugar.
25. 25. Serve the finished cookies.

Nutrition per serving

• kcal: 136
• Protein: 2 g · Fett/Fat: 10 g · Carbs: 9 g