Ingredients
- 200 g of baking chocolate
- 80 g crushed roasted hazelnuts
- 150 g soft semi-salted butter
- 120 g brown sugar
- 120 g of blond vergeoise
- 2 eggs
- 300 g of flour
- 4 g of bicarbonate
For the praline
- 100 g hazelnuts
- 100 g of sugar
Preparation
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Prepare the praline: preheat the oven to 180°C (th.6). Roast the hazelnuts for 10 minutes. Place them on a cloth and rub them to remove their skin. Put them on a baking tray. Pour the sugar into a saucepan and melt it without mixing until you obtain a caramel. Pour it over the hazelnuts and let cool completely. Then break the plate of caramel hazelnuts into pieces and mix them until you obtain a homogeneous paste.
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In the mixer bowl, mix the softened butter and sugars, then add the eggs. Add the flour and bicarbonate and knead for a few minutes. Add half of the crushed chocolate and half of the hazelnuts. Knead to obtain a ball.
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Then make 12 balls of dough weighing approximately 75g and distribute them on a baking sheet. Let them rest for 1 hour in the fridge.
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Preheat the oven to 200°C (th.6-7). Place the cookies on a baking sheet covered with a sheet of parchment paper, spacing them well apart. Flatten them slightly with the palm of your hand then bake them for 10 minutes.
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Then place a little praline, the remaining hazelnuts and chocolate on each cookie.
