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Gourmet Recipes

Einkorn, Hazelnut and Azélia Cookies

Made with Cooking Range Azelia 35% milk chocolate

Makes approx. 15 cookies.
An original l’École Gourmet Valrhona recipe.

2 steps

Recipe Step by Step

01

BASIC SHORTBREAD

70g Butter
70g Brown sugar
70g Hazelnut flour
70g Einkorn flour

Mix the brown sugar, ground hazelnuts and flour.
Add the cold butter until a ball of dough forms. Form small pieces and bake at 320°F (160°C) for 14 minutes. Leave to cool.
02

COOKIE DOUGH

250g Basic shortbread
180g AZÉLIA 35% chocolate
20g Melted butter
120g Toasted rolled oats
80g Chopped roasted hazelnuts
1 Vanilla pod 

Mix all the cookie dough ingredients together. Form cookies of approx. 45g on a baking sheet, without compressing them too much, and leave them in the fridge to set.