Chocolate – Nut – Cookies with Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g dark chocolate
- 1 medium egg (s)
- 1 large egg yolk
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 teaspoon, heaped coffee powder, instant or cocoa powder
- g hazelnuts, ground
- 1 pinch baking powder
- 1 medium egg white
- 50 g powdered suar, sifted
- possibly water
Print Recipe
Pin Recipe Instructions
- Break the chocolate into small pieces, stir in a small saucepan in a water bath over low heat to a smooth mass.
- For the batter, put the egg, egg yolk, sugar, vanilla sugar, salt and coffee powder / cocoa powder in a mixing bowl. Beat the ingredients with a hand mixer with a whisk on the highest setting until frothy. Stir the chocolate into the egg mixture. Mix the hazelnut kernels with the baking powder, stir in two thirds of it on a medium setting, knead in the remaining hazelnut baking powder mixture. Cover and chill the dough for a few minutes.
- During this time, beat the egg white until stiff, adding the powdered sugar in portions. Possibly add a few drops of water so that the mass is spreadable.
- Roll out the dough about ½ cm thick on a lightly floured work surface. Cut out cookies and place on baking sheets lined with baking paper. Brush the dough stars thickly with the icing. Put the baking trays one after the other (together with hot air) in the oven, bake for approx. 15 minutes.
- Top / bottom heat: around 140 ° C (preheated), hot air: around 120 ° C (preheated), gas: around level 1 (preheated)
- Use the baking paper to pull the biscuits off the baking trays onto cake racks. Let the cookies cool down and enjoy.
- Tip for the lazy:
- We usually do not cut out shapes, but simply put the mass on the sheet with two spoons and coat them with the casting. Tastes just as good and goes faster.
- Tip:
- Stir 1 level teaspoon of sifted cocoa powder into the topping, if you like.
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