Homemade spread-filled cookies by Enzo Franzi

Ingredients

12 servings

• 125 g butter
• 150 g dark chocolate
• 30 g hazelnut powder
• 2 g baking powder
• 3 g salt
• 150 g muscovado sugar
• 50 g hazelnuts
• 175 g flour
• 25 g egg
• 100 g hazelnuts
• 266 g heavy cream
• 35 g dark chocolate
• 60 g gianduja
• 80 g sugar
• 60 g milk chocolate

Steps

1. 1

   Roast the hazelnuts in the oven at 160°C for 20 minutes

2. 2

   Blend the 100g of hazelnuts until a paste is obtained

3. 3

   Add the chocolates to the blender

4. 4

   Boil the cream and sugar

5. 5

   Gradually pour the boiling cream over the chocolates while blending

6. 6

   Pour the mixture into 4cm diameter round silicone molds and set aside in the freezer for at least 2 hours

7. 7

   For the cookies, mix the muscovado sugar, hazelnut powder, and softened butter until homogeneous

8. 8

   Add the egg

9. 9

   Add the flour, baking powder, and salt

10. 10

    Crush the hazelnuts and chocolate

11. 11

    Add them to the previous mixture

12. 12

    Divide the cookie dough into 50g balls

13. 13

    Unmold the spread inserts and place one insert in the middle of each cookie

14. 14

    Shape the cookies to enclose the spread insert inside the cookie tightly

15. 15

    Place your cookies on a baking sheet with parchment paper and bake at 210°C for 8 minutes

16. 16

    Let your cookies cool for 15 minutes and decorate them with a few dots of spread and some hazelnut bits

17. 17

    All that's left is to enjoy!