Assemble the assistent with the bowl, dough roller and dough knife.
Work together all the ingredients except the egg to a crumbly dough. Add the egg and work together for a smooth dough.
Divide the dough in half. Wrap one half and place in the refrigerator. The other half you knead in with cocoa, then wrap this half and place in the refrigerator as well. The doughs need to rest in the refrigerator for at least 1 hour.
Roll out the doughs and punch out cookies. In the cakes made of vanilla dough you need to punch out a smaller circle in the middle of the cakes, easiest to do it with the underside of a tulle.
Place the cakes on a plate with baking sheet paper and leave for 30 minutes in the refrigerator.
Place the oven at 175 C (347 F) (top and bottom heat).
Bake the cookies in the middle of the oven for 10-15 minutes or until they have a nice golden brown color. Allow to cool completely before filling them.
Chop the milk chocolate and gently melt it over a water bath.
Assemble the assistent with the mincer and the grater.
Grind the hazelnuts into a fine flour and mix with the melted chocolate and the rest of the ingredients for the filling. Leave at room temperature until it thickens a little before filling your cakes with it.
Leave the filled cookies in the refrigerator until the filling stiffen completely before storing them in a jar in the refrigerator.
Follow these steps
- 2.7 cups wheat flour
- 0.4 cups sugar granulated
- 0.9 cups butter (room temperature)
- 1 st egg
- 0.8 ounce water
- 1.5 ounce cocoa
- 3.5 ounces milk chocolate
- 0.4 cups roasted and peeled hazelnuts
- 1 ounce icing sugar
- 1 ounce neutral oil (rapeseed, sunflower or cooking oil)
- 1 tsp vanilla sugar
- 0.5 ounce cocoa