Chocolate Nougat Cookies
When I bake for someone who prefers classic cookies over my experimental gluten-free, sugar-free, plant-based versions, I can't go wrong with these.
Ingredients
For 20-25 cookies (2 trays):
spelt flour (125 g)
ground hazelnuts (70 g)
powdered sugar (30 g)
brown sugar (30 g)
cacao powder - unsweetened (20 g)
butter (100 g)
egg
70% chocolate (50 g)
whole roasted hazelnuts (50 g)
cream of tartar (1/4 tsp)
pinch of salt
Method
Mix sifted flour, ground hazelnuts, powdered sugar, brown sugar, cacao, salt, and cream of tartar. Cut the butter into small pieces and add it to the mixture. Make a well in the centre and crack the egg into it. Knead everything together into a uniform dough.
Roughly chop the hazelnuts and chocolate (pieces should be small enough to be able to form nice round cookies). Add them to the dough and knead again.
Shape the cookies into balls the size of a large walnut (diameter approx. 4 cm) and gently flatten them to a thickness of no more than 5 mm.
Place the shaped cookies on a baking tray lined with parchment paper, leaving at least 2 cm of space between them. Bake at 200°C for 10-15 minutes, until they have darker brown edges and a fragrant aroma.
