White Hazelnut Cream Cookies
Crunchy cookies packed with a creamy white hazelnut filling and delicate chocolate chunks.
- 25 min
- 121 kcal / serving
- easy
- vegetarian
- Protein
- 1.6 g
- Fat
- 6.7 g
- Carbs
- 13.7 g
Contains: gluten, egg, milk, tree nuts, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
25 servings
- 120 g butter (softened)
- 100 g raw cane sugar
- 1 pc egg (medium)
- 200 g wheat flour
- 1 tsp baking powder
- 1 pinch salt
- 100 g white chocolate (chopped)
- 4 pc white hazelnut cream bars (cut into pieces)
Method
- Preheat the oven to 180 °C (top/bottom heat) and line two baking sheets with parchment paper.
- Cream the softened butter with the raw cane sugar, then thoroughly mix in the egg.
- Combine wheat flour, baking powder, and a pinch of salt, then briefly mix into the dough.
- Gently fold the chopped white chocolate and hazelnut bar pieces into the cookie dough.
- Form the dough into about 25 balls (about 30 g each), place them spaced apart on the sheets and flatten slightly.
- Bake for 12-14 minutes until golden brown, then let them cool completely before handling.
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