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Cinnamon – Cocoa – Cookies

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Ingredients for 1 servings:

  • 180 g butter
  • 150 g flour
  • 100 g hazelnuts, ground
  • 50 g ground almonds
  • 60 g powdered sugar
  • 2 tsp, heaped cocoa powder
  • 1 tsp, heaped cinnamon powder
  • Cake icing (chocolate icing), light and dark
  • Flour , for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Knead all ingredients into a shortcrust pastry, refrigerate for about 30 minutes. Roll out the dough in portions on a well-floured board to a thickness of about 5 mm. Cut out round cookies. Place them on a baking sheet lined with baking paper. Bake in a preheated oven at 160°C (convection oven) for about 8-10 minutes. Once cooled, cover with glaze. Place a small dollop of the second layer of glaze in the center and use a knitting needle to pull through the glaze from the center to the edge.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cinnamon – Cocoa – Cookies