Summary

Ingredients

• 100 g almond (s)
• 100 g powdered suar
• 265 g flour
• 2 tablespoon, leveled cocoa powder, sifted
• 1 pinch baking powder
• 1 pinch (s) salt
• 200 g butter
• 3 egg yolks
• 200 g whole milk couverture
• 50 g palm fat (palmin)
• 300 g Nutella, room temperature
• 2 tablespoon, heaped nut pulp
• 300 g hazelnut laze

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Instructions

1. Roast the almonds, let them cool and then grind them finely.
2. Knead a shortcrust pastry from the ingredients up to and including the egg yolk, wrap it well and cool it for approx. 10 minutes. Not any longer, it then becomes very hard and you have to knead it softly again afterwards!
3. Then form even rolls approx. 2 cm in diameter. Cut off the hazelnut-sized pieces and roll them into a ball in your hand.
4. Place on a baking sheet lined with baking paper. Make a hole in the center of the balls with a wooden spoon, but not too deep. Then bake these balls with holes in the oven preheated to 160 ° C for about 15-20 minutes. Afterwards they are still soft and crumbly, but become firmer when they have cooled down! So just let it cool down on the baking paper, then none of them break!
5. For the filling, melt the couverture, palmin and nut pulp together and stir until smooth. Let this mixture cool down until it is just a little warm. Then stir in the Nutella with the mixer. Let it become so firm that the mass no longer runs. Fill into a piping bag with a slightly larger nozzle and squirt a rosette on each cookie, then let it set completely, ideally put in a cool place.
6. In the meantime, melt the nut glaze, preferably in a tall rather than wide vessel in a water bath, then dip the cap tips, which have now become solid, upside down in the glaze. Let dry on parchment paper.