The “Small-Batch Baking” books are all about baking for two. It is a fantastic idea; you get automatic portion control and no leftovers. You can bake just enough cakes, tarts, scones, muffins, cookies and pies for two servings. It’s great for singles, couples, and even baking with children.
Debby’s new book Small-Batch Baking for Chocolate Lovers makes your mouth water just thumbing through titles like Chocolate-Covered Cherry Almond Tart, Dark Sweet Chocolate Almond or Toffee Biscotti, Chocolate Raspberry Cake Roll or Chocolate Baklava, just to name a few. You will be able to find a dessert for any occasion. I know that the chocolate cake with sour cream chocolate ganache on the cover will be baked at my house for an upcoming birthday.
Since I am a huge Nutella fan, I decided to try Debby’s recipe for Milk Chocolate Hazelnut Sandwich Cookies first. The cookies consist of two crunchy hazelnut cookies sandwiched together with a chocolate hazelnut cream filling. The outside is rolled in chopped hazelnuts and Debby recommends serving the cookies with a glass of bubbly.
Imagine a much tastier version of a Ferrero Roche. More flavor intense and a lot crunchier because of the bigger ratio of the cookie to the cream. Forget anything you have ever tried before and hurry, yes, HURRY in the kitchen and start baking right now! These cookies are to die for.
Milk Chocolate Hazelnut Sandwich Cookies:
Makes 6 cookies.
for the cookies:
* 1/2 cup (65 g) hazelnuts, toasted and skins removed, see info here (use towel method!)
* 1/4 cup (30 g) all purpose flour
* 1/4 cup (48 g) sugar
* 1/8 teaspoon baking soda
* 2 tablespoons (27 g) unsalted butter, softened
* 1 egg yolk
for the filling:
* 1 ounce (28 g) fine quality milk chocolate, chopped (I used Lindt)
* 1 tablespoon (13 g) unsalted butter, softened
* 2 tablespoons confectioners’ sugar
* 2 tablespoons (37 g) Nutella
for the cookies:
Preheat your oven to 375 F. Line a baking sheet with a silicon pad or parchment paper.
Toast and skin hazelnuts. Further instructions (use towel method) here. Place the cooled nuts in a food processor fitted with the knife blade. Pulse the processor until the hazelnuts are chopped very finely (about 25 times). Take out 1/4 of a cup of the nuts and set aside for later. Add the flour, sugar, baking soda, and salt to the nuts left in the food processor. Pulse until well combined (just a few pulses). Add the butter and egg yolk and pulse the mixture until a dough forms.
Divide the dough in 12 equal pieces (I like to measure mine on the scale). Roll them into balls and set them on the prepared baking sheet about 2 inches apart. Press the balls flat by using a buttered glass dipped in sugar. Bake cookies on the center of the oven for 10 – 12 minutes. Don’t overbake!
Let cool on a wire rack.
for the filling:
Melt chocolate in the microwave on medium until softened, about 1 minute. Let it come to room temperature and mix in the butter and sugar, followed by the Nutella.
Sandwich two cookies together by spreading on the Nutella filling. Also cover the edges with some of the spread and roll them in the previously set aside chopped hazelnuts.
Debby recommends enjoying the cookies with a cappuccino or Champagne.
Please, before you rush away, don’t forget to join me in today’s cookbook give away.
Debby Maugans generously offered to give away one copy of her new book Small-Batch Baking for Chocolate Lovers to one of my much appreciated blog readers.
The rules are:
* leave me a comment on your favorite chocolate dessert
* become a follower of “My Kitchen in the Rockies” via Google friend connect
* if you are already a follower, please join “My Kitchen in the Rockies” via facebook, twitter or e-mail
* this giveaway is open to U.S. Residents only (sorry my international readers)
* the giveaway will close on April 30th, 12:00 am MST
The winner will be picked randomly and announced beginning of May. Debby Maugans’ publisher will ship the book directly to you, so please make sure to contact me quickly with your address/shipping information if you are the winner.