INGREDIENTS
220 g (1 cup) of butter (soft)
70 g (1/2 cup) of icing sugar
2 egg yolks
20 g (1/4 cup) of cocoa powder
30 g (1/4 cup) of milk powder
30 g (1/4 cup) of corn starch
320 g (2 and 1/2 cups) of multi-use flour
130 g of ground almonds
200 g of hazelnut cream
METHOD
In a bowl add the butter (soft) and the icing sugar and mix with an electric whisk until well combined. Add the egg yolks, cocoa powder, milk powder and corn starch and continue mixing. Finally add the flour and knead with your hands until you get a dough.
With the help of a teaspoon take the dough (about 6 g each) and form balls.
Dip them in the chopped almonds until they are completely covered. Pinch each ball with a pinky.
Transfer the cookies to the baking sheet lined with baking paper and put them in the freezer for 30 minutes.
After 30 minutes, remove them from the freezer and transfer them to the oven. Bake in the oven at 150°C for 30 minutes.
After the time has elapsed, let the cookies cool and fill each one with the hazelnut cream. Serve and enjoy.
