Chocolate – Hazelnut – Busserl

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	1 hr 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Finely chop the dark chocolate in the food processor, stir in the egg yolks and powdered sugar until foamy, stir in the chocolate and hazelnuts. Let rest for about 30 to 60 minutes. The dough will be very firm, but not discouraging.
Shape the dough into small balls about the size of an egg yolk, if the dough is still a little brittle, knead the ball again briefly. Place the balls on a parchment-lined baking sheet.
Dip the hazelnuts in egg white and press one at a time into a ball of dough. The protein acts as a glue and prevents the hazelnuts from falling off later.
Bake at around 180 ° C for around 15 to 20 minutes. Be careful, they will darken quickly from below.
The cookies are very hard at first, but then they get crumbling over time.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.