Ingredients
14 tbs (200 gr.) soft unsalted butter, diced
2/3 cup ( 80 gr.) icing sugar
2 tbs (30 gr.) heavy cream
2 cups (240 gr.) cake flour
2 generous tbs (20 gr.) cocoa powder
a generous ½ cup (100 gr.) roasted chopped blanched hazelnuts
pinch of salt
seeds from ½ vanilla pod or vanilla extract
Instructions
1 Line 2 baking trays with non-stick baking paper and set aside.
2 In the bowl of a stand mixer, fitted with a paddle attachment, beat butter with sugar, vanilla and salt.
3 Add heavy cream in a thin steady stream and flour sifted with cocoa powder.
4 Add chopped hazelnuts
5 Shape the dough into a rectangle, wrap in clingfilm and refrigerate for 3 hours, at least.
6 With a rolling pin, roll the dough 1/6 inch (5 mm.) thick and with a square cookie cutter, 1.5 in. per side (4 cm.) cut cookies until no dough remains.
7 Arrange the cookies on the prepared trays and refrigerate for at least 3 hours.
8 Heat fan oven to 325 F (170°) and bake for 15 minutes.
9 Cool on a wire rack.
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