Indulge in the rich, melt-in-your-mouth texture of these chocolate shortbread cookies, enhanced with a luscious hazelnut nougat filling. Each bite combines the robust flavors of cocoa and hazelnuts, offering a perfect balance of sweetness and texture. The cookies are crafted to create a delightful experience that lingers on your palate.
Why You’ll Love This: These cookies are a chocolate lover’s paradise. The rich cocoa-infused dough paired with the creamy hazelnut nougat offers a symphony of flavors that are both comforting and indulgent. The addition of ground hazelnuts in the dough introduces a subtle crunch that contrasts wonderfully with the smooth 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 cookies serve as a splendid gift during Christmas or special occasions, beautifully packaged in a tin. They are also perfect for quiet moments with a book and a cup of coffee, providing a touch of luxury to your everyday life.
Decoration Tips: After filling the cookies with nougat, top each one with a half hazelnut to enhance their visual appeal and add texture. For a festive look, sprinkle a light dusting of powdered sugar or edible gold dust. Arranging them on a decorative platter lined 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
- Approximately 150 grams of hazelnut nougat spread
Instructions:
- In a mixing bowl, combine cocoa powder, flour, ground hazelnuts, sugar, and salt.
- Add the cold butter and egg yolks to the dry ingredients. Using a pastry blender or an electric mixer with dough hooks, mix until the dough is smooth.
- Chill the dough in the refrigerator for 60 minutes.
- Form the dough into balls, gently flatten them, and press a small indentation in the center of each with the back of a wooden spoon.
- Place the cookies on a baking sheet lined with parchment paper and bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 10-12 minutes.
- Allow the cookies to cool completely.
- Melt the nougat spread in a double boiler until smooth and use a piping bag to fill the indentations in each cookie.
- Decorate each cookie with a hazelnut half.
Enjoy this delightful blend of textures and flavors in these exquisite chocolate and hazelnut nougat cookies!
