Cocoa and hazelnut sablé

Type
Cakes and cookies

Difficulty
Medium

Preparation
about 30 min.

Season
Autumn

The recipe of cocoa and hazelnut sablé is very easy and for this reason even more delicious.

It’s a dough very similar to the pastry, but crumblier and more fondant. In its cocoa version is really irresistible.

INGREDIENTS

200 g. soft butter
100 g. icing sugar
270 g. flour type 00 “antigrumi” Molino Chiavazza
50 g.  finely chopped hazelnut
30 g. bitter cocoa powder
3 egg yolks
1 pinch of salt

PREPARATION

Whisk soft butter and icing sugar with the whips. Add egg yolks, incorporating them one by one.  Finally add   flour,  hazelnuts, cocoa and salt. With the dough obtained, form two sausages, wrap them in food film and put them in freezer to solidify for 2 hours, or in the fridge for 4 hours.

When the dough is solid, heat the oven at 180 ° (static oven), coat a baking tray with baking paper, with a well sharpened knife, cut the dough in slices thick about 1 cm.

Bake for 15 minutes, being careful that the edges don’t darken.

Churn out and let cool before tasting.