Butter cookies filled with dark chocolate and hazelnuts
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Remove the cylinder from the refrigerator and slice it into rounds about 1.5 cm (½ inch) thick using a sharp knife. Arrange the cookies on the baking sheet, spacing them apart, and bake for 12 to 15 minutes, until the edges are firm.
Step 6: Cooling
Remove the baking sheet from the oven and let the cookies cool completely on a wire rack before serving or storing them. They will harden as they cool; therefore, it is normal for them to appear soft when they come out of the oven.
Variations
With orange: Add a teaspoon of orange zest to the batter along with the vanilla for a touch of citrus that perfectly complements the dark chocolate and hazelnuts.
With almonds: replace the hazelnuts with toasted and chopped almonds for an equally crunchy and aromatic version, with a slightly different flavor profile.
Chocolate coating: Once cooled, dip half of each biscuit in melted dark chocolate and let them cool on parchment paper for a more elegant and sophisticated presentation.
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