Delicious cookies originating in the equally delightful town of Liguria,
the aftertaste of hazelnut fits perfectly with the chocolaty ganache… a pleasure!
And now … LIGHT THE FIRES !
INGREDIENTS:
- 500g of hazelnuts
- 40g of cocoa powder
- 30g of honey
- 250g of sugar
- 3 egg whites
-100g cream
- 150g dark chocolate
WEAR THE APRON , WASH YOUR HANDS, BEGIN !
- Toast the hazelnuts in the oven at 180 degrees for 5 minutes and then allow to cool ,
put them in a blender with the sugar and the cocoa , pull until you get a smooth powder .
Now mount the egg whites with a pinch of salt and add to the mixture at this point you can put the honey.
With the pastry bag , pour a little ‘ of the compound on the plate lined with baking paper , making about 30 piles , put them in a preheated oven at 200 degrees for about 12 minutes.
Prepare the ganache , bring the cream to a boil and pour it over the edge of the chopped chocolate , let it sit without stirring for 5 minutes , after this time fitted with the whisk and stir for at least 10 minutes.
Always helping with the pastry bag you put a bit of ganache between two shortbread biscuits and put them in the fridge before serving.
Et voila … happiness for your palate !
