cap tip

Ingredients for 1 servings:

• 100 g almonds
• 100 g powdered sugar
• 265 g flour
• 2 tbsp, levelled cocoa powder, sifted
• 1 pinch of baking powder
• 1 pinch of salt
• 200 g butter
• 3 egg yolks
• 200 g milk chocolate coating
• 50 g palm fat (Palmin)
• 300 g Nutella, room temperature
• 2 tbsp, heaped nutmeg
• 300 g hazelnut glaze

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

are half chocolates, makes about 40 pieces

Roast the almonds, let them cool, and then grind them finely. Knead all the ingredients up to and including the egg yolk into a shortcrust pastry, wrap it tightly and chill for about 10 minutes. No longer, as it will become very hard and you will need to knead it again until it is soft! Then form even rolls about 2 cm in diameter. Cut off hazelnut-sized pieces and roll them into balls in your hand. Place them on a baking sheet lined with baking paper. Use a wooden spoon to make a hole in the center of the balls, but not too deep. Then bake these balls with the hole in an oven preheated to 160°C for about 15-20 minutes. They will still be soft and crumbly, but will firm up once they have cooled! So simply let them cool on the baking paper to prevent them from breaking! For the filling, melt the chocolate coating, Palmin, and nut puree together and stir until smooth. Let this mixture cool until just slightly warm. Then stir in the Nutella with a mixer. Let it set until it stops running. Fill a piping bag with a slightly larger nozzle and pipe a rosette onto each cookie. Then let it set completely. Ideally, refrigerate. Meanwhile, melt the nut glaze, preferably in a taller-than-wide container over a pan of simmering water. Then, once the cookies have set, dip the tips of the cookies headfirst into the glaze. Let them dry on baking paper.