Swedish chocolate cookies
Instructions
The doses are for 50 cookies.
Turn the oven on 200.
Coarsely chop the hazelnuts.
Place in a small saucepan the sifted cocoa, 100 g of sugar and then.
either flush, all the cream.
Put the pan on the heat and stirring constantly bring the mixture to a boil; levatelo from the stove and let it cool.
Beat margarine with the remaining sugar, until you get a soft cream; together then, one at a time, the two whole eggs, vanilla and half of the chopped hazelnuts.
Sift together the flour and two teaspoons of baking powder, add to the mixture of margarine 2 tablespoons flour and 2 tablespoons of cocoa cream, so until you have exhausted both the flour and cream, stirring always very well after adding each ingredient.
Grease a baking sheet or plate of the size of 30 x 40 cm and pour the mixture in it, levelling it evenly with a flexible spatula, sprinkle with the remaining hazelnuts and pass in the oven for 12 minutes.
Levatelo then from the oven, let it cool, and then with a serrated knife cut the dough lengthwise, into 10 strips; by dividing each into 5 parts you will get 50 cookies.
Gently soak off the plate and place on a wire rack, covered with a towel, leaving it cool and dry.
Are excellent and very suitable to be served with fresh whipped cream.
Ingredients and dosing for 4 persons
- 350 g of white flour
- 200 g of granulated sugar
- 200 g of margarine (or butter)
- 150 g of hazelnuts
- 60 g of bitter cocoa
- 30 cl of cream
- 2 eggs
- 1 sachet of vanillin
- Baking powder
- For the plate:
- Butter