How to make
Put the sugar and 1.4 oz (40 g) of the hazelnuts in a blender or a suitable device for fine grinding. They are grinded into a fine powder. Ready-made powdered sugar and ground hazelnuts can also be used.
The flour is sifted into a bowl with the cocoa and the soft butter pieces, the egg yolk and the mixture of sugar and hazelnuts are added to them.
Knead a smooth, soft dough, which is shaped into a block, it is wrapped with transparent foil and placed in the refrigerator for 20 minutes.
The hardened dough is rolled out between two silicone sheets or one and a layer of baking paper on top of it. The thickness of the crust should be 3 mm.
As it is, leave it in the fridge on a flat surface, again for a minimum of 20 minutes. Don't skip these steps, because otherwise it will be difficult to shape the cocoa cookies due to the soft dough. You don't even need to add more flour, since we don't want the cookies to be hard, but very crumbly, tender and to melt-in-the-mouth.
The hardened crust is taken out of the refrigerator, the top covering layer is removed and cookies are cut out with the mold you want or different ones. They are placed in a baking pan covered with baking paper and half of a hazelnut is stuck on top of each cookie. If your nuts are not raw or are more toasted, moisten them, so that they don't brown in the oven.
The pieces of the dough are again collected into a block and placed in the refrigerator.
Bake the first tray of chocolate hazelnut cookies for 10-12 minutes in an oven preheated to 360°F (180°C).
The procedure is repeated with the second half of the dough.
Gorgeous sweet treats, that melt in your mouth and you won't be able to resist them while they're still warm!
