Choc Hazelnut Melting Moments

Perfect little buttery bites.

These are irresistible, especially if you are a bit of a chocoholic. My husband is a cookie-holic and he couldn’t walk away from them either 🙂

The buttery cookie dough contains a touch of Frangelico which gives a delicate hazelnut flavour, and this is echoed by the same in the smooth chocolate filling. If you would rather not use alcohol, just substitute some hazelnut extract or syrup instead, adjusting the amounts accordingly.

These aren’t difficult to make but sandwiching them all together does take a few minutes. If you don’t want to eat all of them in one sitting (!), they will keep for a few days in an airtight container.

I adapted a recipe that I found in the August 2013 issue of Australian Good Taste magazine.

Ingredients – makes about 25 bite-sized cookies:

  • 2 tbsp brown sugar
  • 2 tbsp icing (powdered) sugar
  • 1 tbsp Frangelico hazelnut liqueur
  • 125g/4.5 oz unsalted butter, softened
  • heaped 3/4 cup plain (all purpose) flour
  • 1/4 cup cornflour
  • 1 tbsp cocoa powder, sifted, to decorate

Filling:

  • 50g/2 oz unsalted butter, diced
  • 85g/3 oz dark chocolate, broken into chunks
  • 1 teaspoon Frangelico hazelnut liqueur

Method:

  • Heat your oven to 160C/140C fan forced/320F and line 2 baking trays with baking paper.
  • Beat together the brown sugar, icing sugar, Frangelico and butter until pale and creamy.
  • Fold in the two types of flour to form a soft dough.
  • Use lightly floured hands to roll a teaspoonful of dough into a ball, then repeat with the remainder to form approximately 50 small balls. Place onto the prepared baking trays, then use the floured prongs of a fork to flatten each ball slightly.
  • Bake for about 12-14 minutes or until just starting to turn a pale golden colour.
  • Remove from the oven and leave on the baking trays to cool.
  • Whilst the cookies are cooling, place the butter, chocolate and Frangelico for the filling into a heatproof bowl over a saucepan of barely simmering water. Stir until the mixture is smooth, then set aside and leave to cool.
  • Once the filling has cooled to a spreadable consistency, use it to sandwich together pairs of cookies.
  • Just before serving, sift a little cocoa powder over the sandwiched cookies to decorate.
  • Enjoy!

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6 Responses to Choc Hazelnut Melting Moments

  1. bandhnabajaj says:

    These look gorgeous!! 🙂
    xx
    B

  2. These look incredible! Will have to try

  3. trixpin says:

    I’ve been meaning to make Melting Moments for ages and these look SO PERFECT! I will definitely be saving your recipe 🙂

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