Recipes

Cocoa and Nuts Brittle Cookies
by Salvatore Toma

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Cocoa and Nuts Brittle Cookies

Component 1Cookies

Ingredients
1000 gr Powdered sugar
2500 gr Soft butter
30 gr Fine salt
400 gr Whole eggs
3000 gr Weak flour
180 gr Corn starch
300 gr Cocoa 22/24 Nacional Arriba Single-Origin Ecuador
1000 gr Giffoni hezelnuts grains
Method

Mix powdered sugar and soft butter and salt without whipping.

Slowly add the eggs and mix to obtain a homogeneous mixture.

Add the mixed powders together (flour-starch- Cocoa 22/24 Nacional Arriba Single-Origin Ecuador) and finish the Giffoni hazelnuts grain.

Preparation

Spread the mixture inside 3 cm high ganache squares placed on baking paper and let harden in the fridge. As soon as they get hard, remove the frame and cut 3 cm wide strips and then slice to a thickness of 0.5 cm.

Place on baking trays with baking paper and bake at 170 ° C VA for 14-17 minutes.

Allow to cool down.

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