|Hazelnut cookies cutely packed in a gift tin.|
150 g Butter
60 g Icing sugar
Pinch of Salt
30 g Egg (1 egg yolk)
1 tea spoon Vanilla Essence
1⁄2 tea spoon Orange zest
190 g Flour (6.7 oz)
100 g ground hazelnut OR 72 g Hazelnut powder (2.5 oz.)
Coating milk chocolate or tempered milk couverture
Whip soft butter (room temperature) until it is light and fluffy. This takes a few minutes, so be patient.
Add the sifted icing sugar, and salt. Mix until everything combined.
Add vanilla essence.
Mix in the egg yolk and orange zests.
Add the sifted flour and hazelnut powder. Use a spatula to work the mixture into a firm dough.
Fill your pastry bag with the cookie batter and pipe out little shells with a star tube.
Bake for 10 minutes in your pre-heated (convection) oven at 175°C (347°F).
After baking, let the cookies cool down.
Finally coat with coating milk chocolate oR with tempered milk couverture.
The recipe will give 70-75 hazelnut cookies.