Hazelnut and chocolate cookies

How to make hazelnut cookies .

Today I present you a recipe of which you must try yes or yes,  hazelnut and chocolate cookies .

This weekend has been one of those that you want to cook, and with all the accumulation of series that I have to see, the cookie and movie duo or series on the sofa is still a great option.

So this Saturday I started cooking two types of cookies. Some of hazelnuts and others very popular in Ourense, with almonds,  the allariz de Allariz . The result was an empacho of my very lord.

.instagram-follow img{width:100%;height:auto;} @media screen and (min-width: 1000px) {.instagram-follow {display:block;clear:both;float:right;width:50%;margin-left:1em;}}

A few of these cookies are like the elven bread of the “Lord of the Rings” and the worst thing is that you cannot stop eating one after the other, they cause addiction.

Ground hazelnut is a very common ingredient in Central European pastry, although in our country it is almost easier to buy whole hazelnuts and grind them at home as I show you in the video.

In today’s recipe I also add a little vanilla aroma that I like so much at home and I have completed the recipe with a video where I prepare them without chocolate. The result in both cases is fantastic.

Chocolate combines very well with nuts in general. And this cookie recipe can be made with and without chocolate. But the union of the hazelnut crunch with the chocolate supposes the combination of two fantastic flavors, a pair that we already know that complement each other wonderfully thanks to the success of certain spreadable cocoa creams .

If on top we prepare them with the preferred chocolate at home and that is 70% cocoa the result is spectacular. I encourage you to prepare them and dip them in a large glass of cold milk.

Preparation of hazelnut cookies

1. The first of all is to preheat the oven to about 180º C, it is important because the dough is very easy and fast and as we have everything mixed it goes directly to the oven.
2. We separate the whites from the yolks, we reserve the whites that we are going to use in this recipe and we keep the yolks in the fridge for another recipe (there are many on the blog)
3. We add in a large bowl the whites, the cream or milk cream, the tablespoon of liquid vanilla essence and the sugar. We mix everything very well with a fork, it should be a linked cream.
4. We chop the hazelnuts in the mincer. Carlos crushes them with a kitchen robot that pulverizes them, his result is a finer and crispier cookie, according to Jimena, much better. I do not have so I used the normal mincer and there are more chubby. Now you have to try both types …
5. Add the hazelnuts to the bowl.
6. We mix everything very well with a fork and we already have the cookie dough. Try it, even raw it is delicious.
7. We prepare the oven tray with vegetable paper or sulfurized. And with a spoon, since the dough is quite sticky, we are making small portions or balls that we deposit in the tray (with enough space so that when they are made they do not stick to each other, about 3 cm are enough).
8. 12 cookies per batch came out of my cookie sheet.
9. Bake for 15 minutes at 180º C in the middle tray with air up and down. As I told you everything depends on the oven of each one, in some it will be 14 minutes in others 18 minutes.
10. It looks perfectly when they are ready because they are taking dark chocolate color. 1 batch of 12 cookies comes out, if you want more you just have to multiply the quantities.
11. We remove from the oven, let them harden and cool and remove from the mold. We keep in an airtight container so that they do not soften and are vice, to repeat.

Chocolate preparation for cookies and presentation

1. To melt it we use 150 g. chocolate and 50 g. of butter. You can choose the chocolate that you like the most: white, black or milk. In this case I recommend 70% dark chocolate, to give it flavor it is best to use a chocolate with a minimum of 55% cocoa.
2. Melt the chocolate with the oil in the micro at low temperature for 2 minutes. We remove it from the micro and with a rod or a fork we remove until we have a dark chocolate cream.
3. Another option is to melt it in a water bath, in which case you can control the chocolate much better by stirring while it melts. Although the process is more cumbersome and slow.
4. We put a tablespoon in each hole of the vegetable paper and on top of the cookie, let cool. Once the chocolate hardens we remove from the paper and try them.

We can enjoy these crispy hazelnut and chocolate cookies at almost any time, especially if we are especially sweet.

They are a great sweet snack to recharge your batteries throughout the day, and they are delicious to accompany coffee after eating.

Be careful because they are simply addictive, highly addictive …