Gourmet

Einkorn, hazelnut and Azélia cookies

Made with Cooking Range Azelia 35% milk chocolate

An originale l’École Gourmet Valrhona recipe

2 steps

Makes approx. 15 cookies.

Recipe Step by Step

BASIC SHORTBREAD

70 g Butter
70 g Brown sugar
70 g Finely ground hazelnuts
70 g 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.

COOKIE DOUGH

250 g Basic shortbread
180 g AZÉLIA 35%
20 g Melted butter
120 g Toasted rolled oats
80 g Toasted rolled oats hazelnuts
1 Vanilla bean

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.

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