CHOCOLATE KISSES (schokobusserl)
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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
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.