The chocolate and hazelnut craquelé cookies take their name from the small cracks that open on the white surface and show their inviting dark heart. They are beautiful chocolate sweets to look at and delicious, crunchy on the outside and softer on the inside, perfect to accompany the first cup of coffee at breakfast and for any sweet break of the day.
FOR ABOUT 45 COOKIES
350 g of flour 00
300 g of brown sugar
120 g of butter
80 g of toasted hazelnuts
60 g of dark chocolate
2 eggs at room temperature
8 cl of milk
30 g of unsweetened cocoa powder
2 level teaspoons of baking powder
To make the chocolate and hazelnut craquelé biscuits, start by finely chopping the dark chocolate in the mixer and melting it in a bain-marie.
Using a wooden spoon, whip the butter with the brown sugar until a frothy mixture is obtained.
Add the other ingredients one at a time, taking care to incorporate them well into the mixture before adding the next ingredient: eggs, melted chocolate, milk and flour sifted with cocoa and yeast. Add the coarsely chopped hazelnuts and knead for a few seconds until the mixture is homogeneous and sufficiently compact.
Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.
Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours. After this time, put the icing sugar in a bowl and resume the dough. Take a spoonful at a time, give it the shape of a ball the size of a walnut, and pass it in the icing sugar that will have to cover it completely.
Proceed like this until all the dough is used up: you will have to obtain about 45 balls that you will place on a baking sheet lined with parchment paper slightly spaced apart. Bake the biscuits in a preheated oven at 180 degrees for about 25 minutes.
Remove the chocolate and hazelnut craquelé cookies from the oven and place them on a pastry rack to cool completely before serving.
Enjoy your meal!
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