Hazelnut & Almond Biscuits w Chocolate

Preheat oven to 180 Celsius (160 Celsius with fan, 350 Fahrenheit).

Line baking trays with parchment paper.

Prepare a piping bag for the batter.

In a spice grinder, chop 100 grams of hazelnuts until fine but grainy, avoiding a paste by adding some icing sugar if necessary.

In a bowl, mix 170 grams of softened unsalted butter with 170 grams of icing sugar and 0.5 teaspoons of salt using a stand mixer on low speed.

Increase mixer speed to combine until not light and fluffy.

Add one medium egg and the seeds from 1 vanilla pod, mixing until combined.

Add half of the chopped hazelnuts and half of the ground almonds, mixing well.

Add the second medium egg, the remaining hazelnuts, and almonds, mixing until combined.

Gradually add half of the 300 grams of plain flour and half of the 80 millilitres of milk, mixing as you go.

Add the remaining flour and milk, scraping the bowl to ensure everything is mixed properly.

Stir in 80 grams of chopped chocolate chips until evenly distributed.

Transfer the batter into the piping bag and cut a half-inch hole at the end.

Pipe the batter onto the baking trays, making 2.5-inch long pieces and leaving gaps between them.

Bake in the preheated oven for 17-20 minutes, checking for browning at the edges.

Let the cookies cool for a couple of minutes before transferring them to a wire rack to cool completely.

Melt 200 grams of dark chocolate over a pot of simmering water.

Dip each cookie into the melted chocolate, scraping the bottom before placing it back on the tray to dry.

Allow the chocolate to harden on the cookies before serving.

Equipment Needed

Spice Level:

Dietary

Allergens