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Schokoladen-Haselnuss-Guetzli
These Schokoladen-Haselnuss-Guetzli are delightful Swiss cookies that perfectly balance the rich flavor of chocolate with the nutty aroma of toasted hazelnuts. They are a popular treat, especially during the holiday season, but enjoyable year-round.
๐ง ์ฌ๋ฃ
- 150 g Butter(softened)
- 100 g Sugar
- 2 large Egg yolks
- 1 packet Vanilla sugar
- 200 g All-purpose flour
- 100 g Ground hazelnuts(toasted)
- 2 tbsp Cocoa powder
- 1 pinch Salt
- 100 g Dark chocolate(melted, for drizzling (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 2
Beat in the egg yolks and vanilla sugar until well combined.
- 3
In a separate bowl, whisk together the flour, ground hazelnuts, cocoa powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix.
- 5
Shape the dough into a log, about 1.5 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
- 6
Preheat your oven to 180ยฐC (350ยฐF). Line baking sheets with parchment paper.
- 7
Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, leaving some space between them.
- 8
Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden. They will firm up as they cool.
- 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, drizzle with melted dark chocolate.
๐ก ์ ๋ฌธ๊ฐ ํ
- โToast the hazelnuts before grinding them for a more intense nutty flavor.
- โEnsure the butter is at room temperature for easy creaming.
- โIf the dough becomes too soft while slicing, return it to the refrigerator for a short period.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chocolate chips to the dough for extra chocolatey goodness.
- Roll the dough log in chopped hazelnuts before chilling for a nutty exterior.
- Use milk chocolate for drizzling if you prefer a sweeter cookie.