Cinnamon and chocolate cookies are delicious, the dough consists of a hazelnut and cinnamon shortbread decorated with tasty dark chocolate. With this cinnamon-scented dough, you can prepare many different shapes; the shape changes but the substance remains the same.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: About 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
CINNAMON AND CHOCOLATE COOKIES
- 2 and 7/8 cups all-purpose flour
- 1 and 1/4 cups hazelnut flour
- 1 cup powdered sugar
- 1 egg
- 2 egg yolks
- 1 tablespoon ground cinnamon
- 2/3 cup butter
- 7 oz dark chocolate
CINNAMON AND CHOCOLATE COOKIES
You can make these cinnamon and chocolate cookies either by hand or with a stand mixer, the order of adding ingredients is the same.
Start by adding all the sifted flour into the bowl and add pieces of butter gradually. If working by hand, you will need to start by blending the butter and flour together, creating tiny clumps of butter coated with flour. The final result should be a mixture similar to wet sand. Do not overwork the dough; handle it just enough to achieve the result.
Once the butter is incorporated, add all the powdered sugar, cinnamon, and hazelnut flour. Give it a quick mix to combine these ingredients with the rest; you will now have a drier sand-like texture.
Add the egg yolks and the whole egg in two rounds and try to compact it to get a homogeneous dough. Do not over-knead, otherwise, the dough will heat up too much. Form a dough disc, flatten it slightly, wrap it in plastic wrap, and place it in the refrigerator for at least two hours, preferably if made a day in advance.
Take the dough out of the fridge, work it for a few seconds to make it pliable and workable. Divide the dough into several parts and start creating a small snake, the dough should feel very cold, almost difficult to work with. Stretch it until it’s about 0.6 inches thick, then divide into equal parts. Bend each piece to form the typical horseshoe shape and place them on a baking tray lined with parchment paper. Continue until all the dough is used.
With this amount, you will be able to make about 30 cookies, depending on the size you choose.
Bake in a preheated oven at 347°F in static mode for about 10/15 minutes; the time changes depending on the size. As soon as the base starts to turn golden, take them out of the oven. Let them cool completely on the tray, being careful not to move them because they are very delicate.
For decoration, melt the chocolate in a double boiler where you will dip just the tips of the cookies, then place them to dry on a tray covered with parchment paper. Move the cookies to an airtight container only when the chocolate has completely solidified.
