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Decadent chocolate shortbread cookies filled with nougat and hazelnuts

Decadent chocolate shortbread cookies filled with nougat and hazelnuts

Let yourself be tempted by the rich, melting texture of these chocolate shortbread cookies, enhanced with a succulent hazelnut nougat filling. Each bite combines the robust flavors of cocoa and hazelnut, providing the perfect balance of sweetness and texture. Cookies are designed to create a delicious experience that lingers on the palate.

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Why you'll love it: These cookies are a chocolate lover's paradise. The rich cocoa-infused dough combined with creamy hazelnut nougat offers a symphony of flavors that are both comforting and indulgent. The addition of ground hazelnuts to the dough introduces a subtle crunch which contrasts wonderfully with the creaminess of the nougat. It's not just a cookie; it's a gourmet treat that elevates your snacking experience.

Perfect occasion: Ideal for festive gatherings, holiday treats or as a sophisticated offering at tea parties. These biscuits make a wonderful gift at Christmas or on special occasions, beautifully packaged in a tin. They're also perfect for quiet moments with a book and a cup of coffee, bringing a touch of luxury to your everyday life.

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Decorating Tips: After filling the cookies with nougat, top each with half a hazelnut to enhance their visual appeal and add texture. For a festive look, lightly sprinkle with powdered sugar or edible gold dust. Arranging them on a decorative tray covered with parchment paper adds an elegant touch when serving.

Ingredients:

  • 10 grams of unsweetened cocoa powder
  • 290 grams of all-purpose flour
  • 80 grams of ground hazelnuts
  • 100 grams of granulated sugar
  • A pinch of salt
  • 200 grams of cold unsalted butter, cut into pieces
  • 2 egg yolks
  • Hazelnuts for decoration
  • About 150 grams of hazelnut nougat spread
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Instructions:

  1. In a bowl, mix the cocoa powder, flour, ground hazelnuts, sugar and salt.
  2. Add the cold butter and egg yolks to the dry ingredients. Using a pastry blender or electric mixer fitted with dough hooks, mix until the dough is smooth.
  3. Chill the dough in the refrigerator for 60 minutes.
  4. Form balls of dough, flatten them gently and make a small indentation in the center of each with the back of a wooden spoon.
  5. Place the cookies on a baking sheet lined with parchment paper and bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 10 to 12 minutes.
  6. Let the cookies cool completely.
  7. Melt the spread in a bain-marie until smooth and use a piping bag to fill the indentations of each biscuit.
  8. Decorate each cookie with half a hazelnut.
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Enjoy this delicious blend of textures and flavors in these exquisite chocolate and hazelnut nougat cookies!

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