John Myers
Chocolate – Cornflakes – Pistachios – Cookies Du Maroc
The perfect chocolate – cornflakes – pistachios – cookies du maroc recipe with a picture and simple step-by-step instructions.
- 1 Glas – 250 ml
- 10 Egg yolk
- 1 Glass Sugar
- 500 g Margarine, melted and cooled
- 1 packet Baking powder
- 1 packet Vanilla sugar / vanilla sugar
- 4 tbsp Flour
- 2 packet Cornstarch (400g each)
- Filling:
- 2 packet Whole almond kernels, blanched and roasted
- Also:
- 2 Glasses Nutella
- 1 packet Cornflakes, unsweetened
- 1 packet Pistachio nuts, chopped
- Or (you can also use chopped and roasted almonds Or other nuts) Or chocolate sprinkles ect
- Put the egg yolks with sugar and vanilla sugar / vanilla sugar in a bowl and stir until the sugar has dissolved.
- Now add the melted margarine and mix everything together well.
- Mix the flour with the cornstarch and baking powder and stir into the egg mixture spoon by spoon.
- Now knead everything with your fingers until you have a malleable dough.
- Preheat the oven to 180 degrees (convection 160 degrees) and line 2-3 baking sheets with baking paper.
- Shape the mixture into small balls and fill each with a roasted almond in the middle.
- Distribute the balls on the baking sheets with a little space between them, as they will still come apart a little while baking.
- Now gradually slide the trays into the preheated oven and bake for 15-20 minutes. They mustn’t get dark. To let it cool down.
- Continue like this until all of the dough has been processed.
- Now heat the Nutella. Place the cornflakes and the chopped pistachios or any nuts in a bowl and mix together.
- Now roll each ball in Nutella first and then immediately into the corn flakes mixture. Let dry.
- Continue like this until all of the cookies are processed.
- Keep the biscuits in several cans.
- Tip 14: If you like, you can also use white Nutella or couverture.
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