Cric, crac, croc, hazelnut and chocolate shortbread

Whether you’re looking for gourmet gift ideas for Christmas or just want a delicious homemade cookie to accompany coffee all year round, this recipe is for you.
These little hazelnut and chocolate shortbread cookies are fragrant and crunchy and frankly, it’s very difficult to eat just one.
Their realization is very simple since it is not necessary to have particular cutters. Just roll out and cut. And for the chocolate, why bother to temper it since there are already ready-made squares.

Finally, the only difficulty is to find hazelnut cake. But what is this? It is simply a powder of de-oiled hazelnuts, which is nothing more than the residue obtained after pressing the hazelnuts to make oil. We therefore find them in theare oil mills.
The taste of this hazelnut powder is really surprising, very close to a praline. It takes very little to flavor a cake.
If you don’t have hazelnut cake, you can use powder, but the taste will still be much less marked.
Hazelnut and chocolate shortbread:

1 egg
75g sugar
220g flour
40 g of hazelnut cake (or roasted hazelnut powder)
125 g butter 1/2 soft salt
chocolate squares (Mother Poulard)
20g milk chocolate

Whisk egg and sugar.
When the mixture is white, add the soft butter and continue to whisk.
Add flour and cake. Mix until you have a ball of dough.
Film this dough and keep it cool for 20 minutes.

Preheat the oven to 180°C.

Roll out the dough on a floured baking sheet, so as to have a rectangle.
With a ruler, cut horizontal strips, then vertical ones in order to have squares slightly larger than the squares of chocolate.

Cook for about 15 minutes. They should take on a nice golden color.

Let cool.

Melt the 20 g of chocolate and stick with the squares of chocolate. It only takes one drop.
Leave to harden, then store in a metal box.

To finish: if you use hazelnut powder, it is best to put it in the oven for a few minutes to roast it and have more flavors.

You can find squares of chocolate of different brands in supermarkets.

I used 1/2 salt butter, because that’s the only one I could find. The “shortage” continues. You can of course use soft butter and add a pinch of salt.

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