|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 10 MIN SERVINGS: 8 COST: MEDIUM
1 CUP (130 GR.) ALL PURPOSE FLOUR
|
1/2 CUP (100 GR.) UNSALTED BUTTER, ROOM TEMPERATURE
|
1/2 CUP (100 GR.) GRANULATED SUGAR
|
1 CUP (100 GR.) HAZELNUT FLOUR
|
1 EGG YOLK
|
PINC OF SALT
|
4 OZ. DARK CHOCOLATE OR NUTELLA
|
RECIPE
HEAT OVEN AT 325°F
IN A LARGE BOWL, MIX THE BUTTER WITH THE SUGAR AND EGG YOLK
|
ADD THE FLOUR, HAZELNUT FLOUR AND SALT. MIX
|
FORM A BALL, PUT IT IN SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR ABOUT 1 HOUR
|
ROLL THE DOUGH ON A FLOURED SURFACE ABOUT 1/2 INCH THICK. USE A ROUND COOKIE CUTTER 1/2 INCH IN DIAMETER. CUT OUT THE DOUGH AND ROLL THE DOUGH IN YOUR HANDS TO FORM LITTLE BALLS
|
PLACE THE BALLS ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER. PLACE IN THE PREHEATED OVEN FOR 10 MINUTES
|
TAKE OUT OF THE OVEN, THE COOKIES ARE NOT SUPPOSED TO BROWN. LET COOL ON THE COOKIE SHEET, IF YOU TAKE THEM OFF TOO SOON THEY WILL BRAKE.
|
MELT THE CHOCOLATE IN A DOUBLE BOILER AND SET A SIDE TO COOL
|
TURN HALF OF THE COOKIES OVER AND PUT SOME OF THE MELTED CHOCOLATE ON THEM. LET THE CHOCOLATE DRY A LITTLE AND THEN MAKE A SANDWICH WITH ANOTHER COOKIE. THE TWO COOKIES WILL TEND TO FALL A PART UNTIL THE CHOCOLATE FINISHES TO HARDEN, TRY TO PUT THEM IN A POSITION WERE THE COOKIES WILL NOT SEPARATE. IF YOU ARE USING THE NUTELLA YOU WILL NOT HAVE THIS PROBLEM BECAUSE THE NUTELLA IS STICKY, BUT THE END RESULT WILL BE DIFFERENT, THE NUTELLA WILL REMAIN CREAMY, THE CHOCOLATE WILL HARDEN.
|
DUST WITH POWDERED SUGAR (OPTIONAL) AND ENJOY THESE BITE SIZE WONDERFUL COOKIES!!