Sablés with Mint and Chocolate

Put the flour, the ground hazelnuts, the sugar, a big pinch of salt, the dark chocolate drops and the finely chopped mint in a bowl, mix well and make a well in the middle. Put the two eggs in there and distribute the butter in flakes on the edge.

Now knead quickly with your hands to form a smooth dough. Roll out the dough of approx. Shape 4 cm in diameter, wrap in aluminum foil and close tightly and leave these rolls to rest in the refrigerator for at least 1 hour, but preferably overnight.

The next day, preheat the oven to 180 degrees and line baking sheets with parchment paper. Take the rolls out of the refrigerator and cut slices approx. 4 mm thick and place them on the baking sheet and then bake on the middle rack for approx. 10 - 12 minutes.

Let the sablés cool down really well before putting them in tin cans for storage.