Chocolate cookies with hazelnuts in cracked glaze
8 servings
90 minutes
Chocolate cookies with hazelnuts in cracked glaze are a true delight for lovers of rich flavors. Originating from European pastry traditions, they combine the tenderness of chocolate, the crunch of hazelnuts, and the mysterious beauty of the cracked sugar crust. The golden roasted nut gives the cookie a deep nutty flavor, while the soft texture inside perfectly contrasts with the crispy shell. Such cookies make an elegant addition to morning coffee or evening tea time, and their unique appearance makes them an excellent choice for festive treats. Each bite fills the moment with coziness, and the taste offers a sense of warmth and enjoyment.
1
Preheat the oven to 180 degrees.
2
Spread the hazelnuts on a baking sheet and bake in the oven for 10 minutes until the skins are easy to remove and the nuts turn golden. Transfer the nuts to a kitchen towel and shake well to remove the skins. Cool and grind the nuts in a food processor with 2 tablespoons of white sugar.
- Hazelnut: 130 g
- Sugar: 2 tablespoons
3
Melt the chocolate in a water bath.
- Chocolate: 170 g
4
In a bowl, mix flour, cocoa, baking powder, and salt.
- Wheat flour: 2.8 glasss
- Cocoa powder: 2 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.8 teaspoon
5
Using a mixer, beat the softened butter and brown sugar until creamy. Gradually add the eggs and then the softened chocolate. Add vanilla and milk, and mix again. Gently fold in the flour, cover the bowl with plastic wrap, and refrigerate for 2-3 hours.
- Butter: 100 g
- Brown sugar: 1.5 glass
- Chicken egg: 2 pieces
- Chocolate: 170 g
- Milk: 0.3 glass
6
Preheat the oven to 180 degrees again. Line 2 baking trays with parchment paper.
7
Sift powdered sugar into a bowl. Divide the dough in half and take one part, sending the other to the fridge. Roll small balls from half of the dough, place them on baking paper and flatten, then coat well in the powder. Place on a baking sheet.
- Icing sugar: 0.8 glass
8
Bake the cookies for 12-18 minutes until the edges are dry and the center remains soft, and a cracked crust forms on top. Transfer to a plate and cool.
9
When the first batch of cookies is ready, repeat the same with the remaining dough.
