CHOCOLATE KISSES (schokobusserl)


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Serves 45 | Prep Time | Cook Time 15 to 20

Why I Love This Recipe

There used to be a British store here that sold chocolates with a hazel (filbert) nut in the centre. I loved them and this cookie is as close as you can get to those chocolates. These cookies use egg yolks so they are great to make at the same time as when making macroons.

In Germany, indeed in Europe as a whole, recipes call for hazelnuts much more commonly than in the United States. This is a fast, easy recipe that tempers rich chocolate flavor with the crunch of a hazelnut. Marlene


Ingredients You'll Need

4 egg yolks
2/3 cup Confectioner's sugar
1-1/4 cup ground Hazelnuts
1/ 2 cup whole Hazelnuts
1/2 bittersweet chocolate, coarsely chopped


Directions

Beat egg yolks and sugar together until light and foamy.


Fold in ground hazelnut and chocolate.


Let dough stand for 30 minutes.


Place rounded spoonfuls of dough on greased cookie sheets, and gently push a whole hazelnut into the center of each mound.


Bake in a preheated 375° F oven for 15-20 minutes until a light golden brown.


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