A tasty, tasty pastas that you will not result regardless if you like the combination of hazelnut and cocoa.
For my taste, perfect!
Ingredients
- 125 grams softened butter 270 grams
- cake flour
- 90 grams sugar 2 or 3 tablespoons ground hazelnuts 1 egg
- a salt sandstone
- 1 cucaharadita
- vanilla extract 1 ½ tablespoon of cocoa powder or
- Nutella hazelnut cream filling
Development
In a bowl whisk the butter cut into small pieces with the sugar until creamy.
Add the egg, salt, vanilla extract, ground hazelnuts, sifted flour and knead until we make it all perfectly integrated.
Once the dough is smooth, divide it into two parts, one of them add the sifted cocoa and knead again until the cocoa is evenly distributed.
Wrap each ball of dough on transparent paper and let rest in refrigerator, about 30 minutes. Meanwhile
turn on the oven to 180 º.
When the time
Remove dough from refrigerator, we extend each between two sheets of parchment paper or film for us to be more simple procedure. The ideal thickness is approximately 3 mm. but nothing happens if we are more plump.
With cortapasas give the desired shape, we the same number of white pieces of cocoa.
Bake for about 8 minutes or until we see it begin to brown.
Let them cool and they are perfectly cold join the pieces with a little (or a lot) of nutella.
simply impossible to take a drive ...
Source: the blog fántasito http://www.lolacocina.com/2010/03/galletas-de-avellana-y-chocolate.html
0 comments:
Post a Comment