- hazelnuts - 120 Grams
- sugar - 2/3 Cups
- flour - 2/3 Cups
- salt - 1/4 teaspoons
- melted butter - 1/2 cup
- big egg - 1 piece
- vanilla extract - 1 piece
- chocolate - To taste
1. Fry the hazelnuts and peel them. Stir the hazelnuts, sugar, flour and salt in the food processor to a powdery consistency. Be careful not to pound the mixture until a paste is obtained. Transfer the mass into a bowl and stir with melted butter and egg. Cover the bowl and put in the refrigerator for about 30 minutes. 2. Preheat the oven to 175 degrees with the counter in the center. To lace the two baking sheets with parchment. Form small chopped balls from the cooled dough and place them on a baking tray. 3. Then put in the refrigerator for 10 minutes. 4. Press one piece of chocolate in the top of each ball and bake until pale golden from 10 to 12 minutes. Be careful not to burn cookies. Let cool on the counter. 5. Alternatively, instead of chocolate, you can use jam. To do this, the balls must be cooled for 10 minutes longer. Then make in the center of each groove a thumb or forefinger or a rounded end of a wooden spoon. Fill a 1/4 teaspoon of jam. Store cookies in a sealed container at room temperature for up to 3 days.
Servings: 10