Ingredients for Hazelnut Shortbread Cookies with Coffee Cream

 

Hazelnut Shortbread Cookies:

150 g finely ground Hazelnuts

125 g Butter

125 g Icing Sugar

30 ml Orange Blossom Water

1 Egg

1 Pinch of Salt

450 g Flour

Melted Chocolate and Hazelnuts for Decorating

Coffee Cream:

1 tbsp. Coffee (Instant Coffee or Ground Coffee)

1/8 l Milk

25 g Flour

125 g Butter

140 g Caster Sugar

1 Packet of Vanilla Sugar

1 Egg Yolk

 

Method: Hazelnut Shortbread Cookies

 

Cream butter with ground hazelnuts and icing sugar. Then add an egg, orange blossom water and a pinch of salt. Stir the mixture thoroughly and sift the flour gradually into the mixture. Mix again but do not over-knead the dough.

 

Roll out the dough on a lightly floured surface. Using a cookie cutter, cut out cookies. Preheat the oven to 180 °C and bake the cut cookies for about 25 minutes. Remove them from the oven and let them cool down.

 

Spread a little coffee cream on the bottoms of half of the cookies and place another biscuit on top. Top with remaining half of cookies. Put the sandwiched cookies in a cool place.

 

Melt chocolate and dip the cookies in it. Then place the cookies onto a baking sheet lined with baking paper, decorate with hazelnuts and let stand until chocolate sets.

 

Method: Coffee Cream

 

Mix milk with flour and bring to the boil over low heat, stirring constantly. The mixture should thicken. Cook for two or three minutes and then let it cool down, stirring occasionally.

 

In the meantime, stir softened butter, sugar, vanilla and an egg yolk in a bowl until foamy. Finally add a tablespoon of coffee.

 

Add the butter-coffee mixture to the milk-flour mixture and stir until a firm, smooth cream is obtained. 

 

If you want to whip the cream thoroughly, use a stick blender.