Cocoa and Hazelnut Cookies by Angela 🍫🌰 | Delicious and Crumbly Shortbread
Are you in the mood for rich, crunchy, and fragrant cookies? The cocoa and hazelnut cookies from Tempo di Ricette di Angela are perfect for breakfast, snack time, or to enjoy with a cup of tea. A soft and buttery dough, enriched with coarsely chopped hazelnuts and unsweetened cocoa, for an irresistible contrast between sweetness and character. 💥
A simple and clever preparation that can be made in advance: the dough needs to rest in the fridge for several hours to achieve perfect cookies to cut and bake. Ideal for gifting too! 🎁
🛒 Ingredients
- 250 g of butter
- 100 g of powdered sugar
- 40 g of whole eggs (just under a medium egg)
- 25 g of unsweetened cocoa powder
- 300 g of weak flour
- 125 g of coarsely chopped hazelnuts
- 1 g of salt
- Vanilla to taste
👩🍳 Preparation
- In a bowl, mix the soft butter with the powdered sugar until you obtain a smooth and light cream.
- Add the whole egg and mix well into the dough.
- Incorporate the sifted flour with the cocoa, then add the salt and vanilla.
- Finally, add the coarsely chopped hazelnuts and mix well: the dough will be soft and a bit sticky.
- Transfer the mixture between two sheets of lightly floured parchment paper and roll it out with a rolling pin until you achieve a thickness of about 1 cm, trying to give it a rectangular shape.
- Refrigerate it, between the two sheets, for at least 1 hour (up to a maximum of 12 hours).
- Once well hardened, cut the block into regular squares or rectangles. Any trimmings can be baked along with the cookies.
- Bake at 160°C in a static oven for 15-20 minutes maximum.
- Remove from the oven and let cool completely before serving.
✨ Crunchy, fragrant, and irresistible… perfect for nibbling or gifting with love!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
