Bo Friberg

Hazelnut Cookies

Preparation info
  • Yield:

    30

    cookies, ¾ inch in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 ounces (85 g) Short Dough
  • Dark coating chocolate, melted
  • 30 whole haz

Method

  1. Roll out the short dough to 1/16 inch (2 mm) thick. Cut out 30 cookies, ¾ inches (2 cm) in diameter, using a fluted cutter. Cover the dough scraps and reserve for another use. Place the cookies on a sheet pan lined with baking paper and bake at 375°F(190°C) for approximately