Ingredients
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270 g unsalted butter
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120 g powdered sugar
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1 tsp vanilla extract
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a pinch of salt
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1/2 tsp ground cinnamon
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3 egg yolks
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240 g flour
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50 g cocoa powder
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150 g ground hazelnut
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1 tsp baking powder
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30 ml milk
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50 g melted white chocolate
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150 g milk chocolate
Directions
Chocolate-Hazelnut Spritz Cookies
note :
- Cookies can be stored in airtight containers at room temperature up to 2 weeks.
- You can use Nutella instead melted milk chocolate.
- This recipe can make up to 70 sandwich cookies.
Steps
|
1
Done
|
Preheat oven to 175°C. |
|
2
Done
|
Add and mix the egg yolk |
|
3
Done
|
Add the dry ingredients ( flour, baking powder, cocoa powder, ground hazelnut) and mix on low until combined. |
|
4
Done
|
Fill a cookie press with the dough. Form desired shapes on ungreased baking sheet.
|
|
5
Done
|
Spoon a small dollop of the chocolate in the center of each cookie. |
|
6
Done
|
Garnish the top of the cookie with melted white chocolate. |
