Summary

Ingredients

• 100 g hazelnuts, roasted, whole
• 100 g cane suar, as fine as possible
• 60 g butter
• 1 pinch salt
• 4 teaspoons cocoa powder
• 3 tablespoon whipped cream
• 2 tablespoon rum
• 2 egg whites
• 50 g flour (wheat flour)

For decoration:

• 30 g chocolate, dark or liht (as you like)

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Instructions

1. Chop a third of the hazelnuts and set aside. Finely grind the rest together with the sugar. Mix the butter until creamy, add the salt, then stir in the nut-sugar mixture, cocoa powder, whipped cream and rum. Add the egg white, just stir in gently until everything is mixed.
2. Sift the flour over it and mix in.
3. For orientation on the prepared baking trays, carefully draw 4 or 5 circles (8 cm one diameter) in the flour with a finger at a distance of 5 cm each (you can also do without them). Place a small tablespoon of the mixture in the center of each circle and spread it thinly with the back of the spoon. Sprinkle with a few pieces of nuts.
4. Bake trays in the preheated oven for about 5 minutes or until the waffles just turn dark around the edges.
5. Lift the waffles from the tray with a palette (or a wide knife) and quickly place them over a rolling pin to bend them round (or in a cup if waffle baskets are desired, or around a metal or paper cone). Leave the trays in the oven until the waffles are bent so that they stay warm and thus malleable.
6. Melt the dark or light chocolate and pour it into a paper piping bag (or freezer bag). Decorate the cooled, crispy waffles with fine chocolate patterns.