Cookie Recipes - Hazelnut and Chocolate Hearts

 

Ingredients

• 1 1/3 cups/200 g all-purpose/plain flour

• 1/3 cup/50 g unsweetened cocoa powder

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 2/3 cup/140 g firmly packed light brown sugar

• 2 large eggs, 1 separated

• 1/2 cup/75 g finely ground hazelnuts

• 1/2 cup/50 g finely chopped hazelnuts

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Method:

1. Sift the flour, cocoa, and salt into a medium bowl. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy.

2. Add 1 whole egg and 1 egg yolk, beating until just blended. Mix in the dry ingredients and ground hazelnuts to form a smooth 1 dough.

3. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper. Discard the plastic wrap.

5. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm). Use a 1 1/2inch (4-cm) heart-shaped cookie cutter to cut out the cookies.

6. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

7. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

8. Use a wire whisk to beat the remaining egg white in a small bowl until frothy and brush over the tops of the cookies.

9. Sprinkle with the chopped hazelnuts. Bake for 10-15 minutes, or until golden brown. Transfer to racks to cool.