Chocolate – Hazelnut – Kisses

Ingredients for 1 servings:

• 4 egg yolks
• 150 g powdered sugar
• 300 g hazelnuts, ground
• 100 g dark chocolate
• 100 g hazelnuts, whole
• 1 egg white

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

slightly bitter, firm biscuits, egg yolk utilization

Finely chop the dark chocolate in a food processor, beat the egg yolks and powdered sugar until fluffy, then stir in the chocolate and hazelnuts. Let it rest for about 30 to 60 minutes. The dough will be very firm, but don’t be discouraged. Shape the dough into small balls about the size of an egg yolk. If the dough is still a bit brittle, knead the balls briefly again. Place the balls on a baking sheet lined with baking paper. Dip the hazelnuts in egg white and press one into each ball of dough. The egg white acts as a glue and prevents the hazelnuts from falling off later. Bake at around 180°C (convection oven) for about 15 to 20 minutes. Be careful, they will brown quickly on the bottom. The cookies will be very hard to begin with, but will become more crumbly over time.