Ingredients
- 300 g all-purpose flour
- 150 g cow milk butter
- 130 g brown sugar
- 100 g ION PATISSERIE classic couverture
- 90 g sugar
- 2 medium eggs
- 1 teaspoon honey
- 1/2 teaspoon soda
- zest of 1 orange
For the filling
- ION NUCREMA hazelnut praline
Method
Line a plate with parchment paper.
Then, scoop 8 teaspoons of hazelnut praline and place them on the parchment paper side to side. Put in the freezer for half an hour.
In a mixer’s bowl, add the butter, brown and granulated sugar, and honey, and beat at medium speed, using the paddle attachment. Beat well, until light and fluffy.
Right after, whisk the eggs and add them to the mixture. Keep beating until completely homogenized.
Afterwards, stop beating, and add the flour, soda, orange zest, and the finely chopped couverture. Then, continue beating at medium speed for 1 more minute, until the mixture turns into a dough.
Finally, cover the dough with plastic wrap, and refrigerate for at least half an hour.
When the dough is cool enough, shape it into balls of 50 g each. Right after, press down on the center of each ball to flatten it out, making sure they are not less than 1 cm thick.
Next, take a flat piece of dough and place at the center one teaspoon of frozen praline. Then, carefully place on top another flat piece of dough.
Press down on the edges of the dough, creating a large cookie.
Follow the same process with the rest of the dough, and transfer them to a lined baking pan with parchment paper. Make sure to leave enough space between the cookies, because they will spread while baking.
Finally, bake in a preheated oven, on the middle oven rack, at 180 C fan, for approximately 10-12 minutes.
