Steps

• To prepare the chocolate cookies with Speck Alto Adige PGI caramel, mix the flour with the cocoa and baking powder and set aside. Beat the butter with sugar and salt in a bowl until the mixture becomes fluffy. Add the egg, work with the beaters to incorporate it, then add the flour and cocoa mix and work briefly with the beaters until there are no visible traces of flour.
  Cover the dough with plastic wrap and place in the fridge for 1 hour.

  

• Chop the peanuts and set aside.
  Pour the sugar into a saucepan with high sides and distribute it evenly over the bottom. Melt over medium-low heat, without stirring. When about a cm of sugar is caramelized along the edge, you can start gently pushing the caramelized part towards the sugar.
  When the sugar is entirely caramelized and amber-colored (if you have a thermometer, the temperature should be between 338°F and 347°F), lower the temperature to the minimum and add the cold butter in cubes.
  Stir well with a whisk until completely melted and you have a homogeneous mixture.
  At this point, pour the liquid cream, continue stirring to get a homogeneous mixture, and bring to a boil. Boil for a few seconds and remove from heat.
  
  Place the Speck Alto Adige PGI slices on a plate and microwave at 900 W for 2 to 4 minutes. The time depends on the oven. The slices should roast and curl, then leave at room temperature for a while until they are crispy. If necessary, continue cooking in the microwave for another 30 seconds until your Speck slices reach the desired doneness. Then remove the fat part and put them in the blender. Blend until almost a powder. Add the Speck Alto Adige PGI powder and chopped peanuts to the caramel, mix and set aside.

  

• After the dough resting time, preheat the oven to 347°F (convection) and line two baking trays with parchment paper.
  Form about 50 balls with a diameter of about 1 inch and place them on the trays. With the tip of a wooden spoon handle (or the protrusion of a small measurer), press into the center of each ball to create a cavity.
  Bake at 347°F for 10-12 minutes.
  Remove from the oven and possibly press again in the center of each cookie to reshape the cavity. Let cool.
  In the meantime, place the remaining 2 slices of Speck Alto Adige PGI on a small plate and roast them in the microwave, like the previous slices. Set aside to cool.
  When the cookies have cooled, fill the cavity with the peanut and Speck Alto Adige PGI caramel and decorate with some pieces of roasted Speck Alto Adige PGI.
  Store your chocolate cookies in an airtight container.