Biscuits stuffed with hazelnut cream

Name: Biscuits stuffed with hazelnut cream
Prep time: 30 min
Cook time: 44 min
Total time: 74 min
Yield: 15 Portionen
Ingredients: 250 g Type 00 flour; 50 g Corn starch; 80 g Granulated sugar; 100 g Butter; 1 piece Eggs; 8 g Baking powder; 1 pinch Salt; 50 g Hazelnut cream; 1 q.b. Powdered sugar

Biscuits

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Cook Time

1 h 14 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

These biscuits stuffed with hazelnut cream are a real treat for the palate! The shortcrust pastry, prepared with the Thermomix®, is crumbly and tasty, while the creamy hazelnut filling makes them irresistible. I often prepare them for breakfast or a delicious snack, and they always disappear in the blink of an eye. The recipe is simple and quick, perfect even for those who don't have much experience in the kitchen. Ideal to offer during parties or for a homemade gift, these biscuits will conquer everyone with their unique flavor and perfect consistency. A small sin of gluttony that is impossible to resist!

Ingredients (9 ingredients)

250 g Type 00 flour
50 g Corn starch
80 g Granulated sugar
100 g Butter
1 piece Eggs
8 g Baking powder
1 pinch Salt
50 g Hazelnut cream
1 q.b. Powdered sugar

Preparation (7 steps)

Preparation of the shortcrust pastry

Thermomix® Setting

20 Sec./Speed 4

Pour 250g of type 00 flour and 50g of corn starch into the bowl. Add 100g of cold butter in pieces and mix for 20 Sec./Stufe 4.

Addition of the ingredients

Thermomix® Setting

2 min/Kneading speed

Add 80g of granulated sugar, 1 egg, 50g of hazelnut cream, 8g of baking powder and a pinch of salt into the bowl. Knead for 2 Min./Knetstufe.

120

Formation of the ball and rest

Transfer the dough to a lightly floured work surface and form a smooth and homogeneous ball. Wrap it in plastic wrap and refrigerate for 30 minutes.

Rolling out and cutting the biscuits

Roll out the shortcrust pastry on a lightly floured sheet of baking paper to a thickness of 5 mm. With a 5 cm round biscuit cutter, cut out the various biscuits. With a knife, gently lift them and place them on a baking sheet lined with baking paper.

Creation of the holed biscuits

From half of the discs, extract the center, using a 3 cm round cutter or a plastic cap. Gradually knead the scraps as well. In total, 30 biscuits will be obtained: half must be holed (without the center) and half whole, in order to pair them.

Baking the biscuits

Bake the biscuits in a static oven preheated to 170°C for 14 minutes. Once ready, wait a few minutes for them to cool and firm up.

Filling and decoration

Take the whole biscuits and place 1 scant teaspoon of hazelnut cream in the center of each. Sprinkle the holed circles with powdered sugar and overlap them to the others, in order to pair them.