These cookies not only are they pretty but they really are a melt in your mouth experience. So chocolatey, so moreish...and so rich with the addition of hazelnuts. Chocolate and hazelnuts are a combination seemingly with infinite goodness.
The secret of getting those cracks on the outside is to roll the pastry in powdered sugar until the pastry is all covered in white. Then as they cook the pastry will split and those cool cracks will magically appear.
- Prep Time : 25 minutes
- Cook Time : 15 minutes
- Yield : 32
This recipe makes 32 cookies.
Put the chocolate and the butter in a ceramic bowl and melt it over a saucepan of simmering water. Let it cool down.
Whip the eggs with the sugar until pale and creamy, add the melted chocolate, the hazelnuts, the sifted flour and baking powder and the vanilla essence. Mix well.
Now you need to put it in the fridge for a couple of hours until firm.
Make small balls the size of a walnut.
Put some granulated sugar on a plate and some powdered sugar on another plate. Roll the balls in the granulated sugar then in the powdered sugar afterwards.
Place the cookies on a greased baking tray 2 inch apart. Bake for 12 -15 minutes at 180 C or 350F until they have flattened and the sugar splits. Make sure you don't overbake them.
Store in an airtight container.
Have a look at my lemon crackled biscuits too as they are quite similar.
I was sent a Stellar baking tray to review. All opinions are my own.