Chocolate And Hazelnuts Cookie Bars
Let me tell you from the beginning, this recipe is the same as the chocolate hazelnut cookie that I published before, only the shape is different. Those who could not find the recipe as tadelle cookies in the category kept asking if you deleted the recipe. In order to end this suffering, I wanted to share it with the name of Tadelle. This time, I cut the cookies in a rectangular shape, worthy of the name. If you want it to be a full tadelle, you can cover it with chocolate, by the way. However, the cookies are very fragile. You can't put it in the melted chocolate and swirl it into the chocolate, so the cookies scatter. You can do this by pouring melted chocolate over the cookies you have placed on a grid.
Those Who Can't Gather the Dough
In the first recipe I published, there were people who had problems in gathering the dough. The only reason for this is that the hazelnuts are not ground well enough. Don't just think of chocolate as the liquid ingredient in the dough. The most important liquid material is actually ground hazelnuts. Hazelnuts become completely liquid when ground well enough. Although it does not become completely liquid in this recipe, it is still close to liquid when its consistency is withdrawn. By the way, I plan to shoot a video of the recipe, by the way, if you wish, you can wait for it before you try it.
You don't have to sprinkle cocoa on top of your cookies. Cocoa both strengthens its visual appearance and makes the chocolate taste more intense. It's not indispensable, so your recipe.
Does Wheat or Corn Starch Matter?
In every recipe I use starch, I have to open a parenthesis because I know it will be asked. Here, by the way, let me specify by pressing on it. It doesn't matter whether the starch is corn or wheat starch in any recipe. Although it is specifically written as corn starch in the recipe, you can use wheat starch instead. There is not even a slight difference between them in terms of the results they give.
Enjoy the recipe...
Ingredients
- 80 g of chocolate,
- 2 cups of hazelnuts,
- 1/2 cup of cornflour,
- 2/3 cup of confectioners sugar.
Preparation
- Put chocolate in a sauce pan and put the pan into another pan half full of water,
- Heat until the chocolate melts,
- Pulse hazelnuts very finely,
- In a deep bowl combine together the hazelnuts, melted chocolate, cornflour and confectioners sugar, knead well,
- Place the dough into a 15*15 cm dish covered with plastic wrap,
- Set aside in the fridge for 30-45 mins.,
- Remove from fridge and cut into rectangular bars,
- Set the cookies into a baking sheet covered with parchement paper,
- Bake in a 180 C degrees preheated oven for 12-15 mins,
- You can sprinkle cocoa powder over the cookie bars while serving.
Bon appetit...