Chocolate-nut cookies
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
COOKING:
1. In a deep bowl, add flour, cocoa, powdered sugar, nut flour, salt and baking powder. Mix it up.
2. Add the butter cut into pieces and two yolks. Replace elastic, soft, non-sticky dough. Form a ball. Wrap in plastic wrap and put in the refrigerator for an hour.
3. Take out the dough and divide it into two parts. Roll out the first part with a thickness of at least 0.5 mm. After baking, the cookies will be very fragile, and if they are rolled out thinner, they may break when removed from the baking sheet.
4. Cut a mold with sharp edges or a roller for noodles, squares.
5. Transfer the cookie billet to a cutting board covered with parchment paper and put it in the refrigerator for another 30 minutes.
6. Preheat the oven to 180C. Get the cookies, prick the holes with a toothpick and transfer them along with the paper to a baking sheet.
7. Bake in a preheated oven for 10-15 minutes. Transfer to the grill and let cool.
Do the same with the second part of the test. The cookies are ready. You can serve it with caramel sauce (I have a recipe) or just like that.
1. In a deep bowl, add flour, cocoa, powdered sugar, nut flour, salt and baking powder. Mix it up.
2. Add the butter cut into pieces and two yolks. Replace elastic, soft, non-sticky dough. Form a ball. Wrap in plastic wrap and put in the refrigerator for an hour.
3. Take out the dough and divide it into two parts. Roll out the first part with a thickness of at least 0.5 mm. After baking, the cookies will be very fragile, and if they are rolled out thinner, they may break when removed from the baking sheet.
4. Cut a mold with sharp edges or a roller for noodles, squares.
5. Transfer the cookie billet to a cutting board covered with parchment paper and put it in the refrigerator for another 30 minutes.
6. Preheat the oven to 180C. Get the cookies, prick the holes with a toothpick and transfer them along with the paper to a baking sheet.
7. Bake in a preheated oven for 10-15 minutes. Transfer to the grill and let cool.
Do the same with the second part of the test. The cookies are ready. You can serve it with caramel sauce (I have a recipe) or just like that.
Caloric content of the products possible in the composition of the dish
- Hazelnuts - 670 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
