Cocoa and Hazelnut Shortcrust Cookies

Method

1. To make the Cocoa and Hazelnut Shortcrust Cookies, start with the shortcrust pastry: toast the hazelnuts in a skillet for about ten minutes, stirring often so they don’t burn, then let them cool completely, rub off the brown skins and transfer them to a food processor with the granulated sugar.
   
2. Pulse until the hazelnuts are ground into a flour, then in a bowl combine the flour, cocoa, brown sugar and the sweetened hazelnut flour. Mix the dry ingredients and make a well.
3. Put the egg, the yolk and the softened butter in the center and quickly work the ingredients until you have a smooth, even ball of dough. Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour.
   
4. After resting, roll out the cocoa hazelnut dough between two sheets of parchment paper to a thickness of about 1/2 cm. Use the star-shaped cutter to cut out as many cookies as you can and place them, spaced apart, on a baking sheet lined with parchment paper.
   
5. Bake the cookies for 12-15 minutes at 180 °C (350 °F) in a conventional oven. When they’re done, take them out and let them cool completely on a wire rack.
   
6. Meanwhile, melt both the white and the dark chocolate in a double boiler, and once the cookies are completely cool, dip half of each one in the white chocolate, then lay them on parchment paper to set. Continue this way until all the cookies are done.
   
7. Finally, using a teaspoon or a disposable piping bag with a very small hole, drizzle the melted dark chocolate over the white chocolate for contrast.
   
8. Let both chocolates cool and harden completely, then transfer your Cocoa and Hazelnut Shortcrust Cookies to a serving plate and serve. Finally, remember to download our App with exclusive content and fewer ads!