Cinnamon Hazelnut Cocoa Biscuits
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 200 g hazelnuts, round
- 2 egg (s)
- 250 g butter
- 250 grams sugar
- 2 teaspoons cinnamon powder
- 2 teaspoons cocoa powder
- 1 pinch (s) salt
- 1 sachet baking powder
- 1 sachet vanilla pudding powder
- couverture
Print Recipe
Pin Recipe Instructions
- Knead all ingredients together except for the couverture. I always mix all the loose ingredients together first and then add the butter and eggs.
- Since the dough is quite sticky, it is better suited for rolling balls than for cutting out. I always roll about 2.5 cm small balls and then press them into the sheet metal once with my finger.
- Then the tray is placed in the oven for 5 - 8 minutes, depending on the size of the biscuits, at approx. 180 ° C with a fan oven.
- The cookies are not very sweet. Those who prefer it sweeter can adjust the sugar to taste or use vanilla sugar as well. It is also very tasty when half of it is dipped in couverture.
- The information is sufficient for about 120 biscuits.
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