In the series “two is better than one”, these Double Shortbread Cookies with Chocolate are delicious and incredibly indulgent. A classic white shortbread combined with a hazelnut and cocoa shortbread, rolled together to make a cookie dipped halfway in milk chocolate… a must-try!
Other Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 16 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 2 1/2 tbsps unsweetened cocoa powder
- 7 tbsps butter
- 2/3 cup powdered sugar
- 1/3 cup chopped hazelnuts (toasted)
- 1 egg (medium)
- 1/2 vanilla bean
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 1 1/4 cups all-purpose flour
- 7 tbsps butter
- 2/3 cup powdered sugar
- 1 egg (medium)
- 1/2 vanilla bean
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 3 1/2 oz milk chocolate
Tools
- Kitchen Scale
- Food Processor
- Pastry Board
- Plastic Wrap
Steps
Place the flour, softened butter, and chopped hazelnuts in the mixer and start mixing. Add the unsweetened cocoa powder, egg, powdered sugar, salt, and aromas, and finish by forming a ball of dough.
Proceed in the same way by placing flour, butter, sugar in the mixer, then the egg and aromas. Finish kneading to form a ball.
Cover both doughs with plastic wrap and let them rest for 30 minutes in the fridge. After the time has passed, place the two shortbreads on the pastry board (with parchment paper underneath) and roll them out with a rolling pin into two rectangles of the same size (9.5x12x0.2 inches). Brush the surface of one base with water, then place the other shortbread on top. Roll from the shorter side, wrap the roll, and leave it to rest in the fridge for 30 minutes. While it rests, preheat the oven to 347°F.
Take the roll out of the fridge, remove the paper, and cut slices 0.6 inches thick. Place the slices spaced out on a baking tray covered with parchment paper. Bake in a static oven for 25 minutes. Remove from the oven and let cool. Melt the chocolate in a small bowl and dip half of each cookie. Allow the chocolate to set and enjoy the Double Shortbread Cookies with Chocolate.
Storage
The Double Shortbread Cookies with Chocolate should be stored in a tin box in a cool place
