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🍰 Crunchy Nut Chocolate Cookies

177 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g ground hazelnuts
• 100 g sugar
• 1 packet vanilla sugar
• 1 lemon (zest)
• 1 egg
• 200 g cold butter
• 150 g milk chocolate
• 100 g dark chocolate
• 40 ml strong espresso
• 150 ml whipping cream
• 30 g hazelnut kernels

Instructions

1. 1. Place flour, ground hazelnuts, sugar, vanilla sugar, and lemon zest on a clean work surface.
2. 2. Place the egg in the center of the flour mixture.
3. 3. Cut the butter into small cubes.
4. 4. Distribute the butter cubes around the egg.
5. 5. Knead everything into a smooth shortcrust dough.
6. 6. Wrap the dough in cling film.
7. 7. Let the dough rest in the refrigerator for at least 1 hour.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Line a baking tray with baking paper.
10. 10. Lightly dust the work surface with flour.
11. 11. Roll out the dough to about 4 millimeters thick.
12. 12. Cut out squares of approx. 3.5 x 3.5 cm.
13. 13. Place the cookies on the prepared tray.
14. 14. Crush the chocolate.
15. 15. Melt the chocolate using a double boiler.
16. 16. Stir in the espresso and cream into the melted chocolate.
17. 17. Let the mixture cool down in the refrigerator.
18. 18. Whisk the cream well before serving.
19. 19. Spread a little of the cream onto each cooled cookie.
20. 20. Garnish with a whole hazelnut.

Nutrition per serving

• kcal: 177
• Protein: 2 g · Fett/Fat: 13 g · Carbs: 13 g