Chocolate hazelnut spread swirl cookies: a tasty dessert to serve your guests
published on 4 September, 2018 at 10:20
Ingredients for about 20 cookies
For shortcrust pastry:
-140g flour
- 40g potato starch
-80g butter
- 60g powdered sugar
-1 egg
-1 teaspoon baking powder
-pinch of salt
-1 teaspoon vanilla extract
For filling:
- chocolate hazelnut spread to taste
- coconut flour to taste
-ground hazelnut to taste
Prepare the shortcrust pastry: put in the mixer the flour, the starch, the sugar, the yeast, the salt, the butter, the vanilla extract and the egg, start the mixer for 30 seconds or until smooth. The result will be a soft dough. Insert the pastry into a pastry bag with a round spout with half a centimeter diameter and make 4 cm diameter pastry treats on the baking tray lined with parchment paper, starting from the center and spreading outwards.
Bake in a static oven at 180°C (360°F) for 8-9 minutes, allow to cool in the pan, then arrange them on the work surface and match the parts.
Stuff with chocolate hazelnut spread and seal with the other cookie, pressing lightly. Coat the biscuit in coconut flour or chopped hazelnuts, so that it sticks to the edge, and serve.
Bake in a static oven at 180°C (360°F) for 8-9 minutes, allow to cool in the pan, then arrange them on the work surface and match the parts.
Stuff with chocolate hazelnut spread and seal with the other cookie, pressing lightly. Coat the biscuit in coconut flour or chopped hazelnuts, so that it sticks to the edge, and serve.
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