Ingredients

120 g almonds
120 g powdered sugar
1 pinch of salt
250 g butter
270 g flour
2 tbsp, crushed cocoa powder, sifted
1 pinch of baking powder
3 egg yolks
250 g whole milk couverture
40 g palmin
250 g Nutella, at room temperature
2 tbsp, heaped nut pulp
250 g hazelnut icing

Instructions

This is how it works: First, roast the almonds, let them cool and then grind them finely.
Then knead a shortcrust pastry from the ingredients up to and including the egg yolk, wrap it well and cool it for approx. 5 – 10 minutes.

No longer, it will then become very hard and you will then have to knead it soft again.
Now form even rolls of approx. 2 cm in diameter. Cut off hazelnut-sized pieces and roll into a ball in your hand. Now place on a baking tray lined with baking paper. Use a wooden spoon to make a hole in the middle of the balls, but not too deep.

Then bake these balls with holes in the oven preheated to 170 °C for approx. 15 minutes. Afterwards they are still soft and crumbly, but they become firmer when they cool down! So just let it cool on the baking paper so it won’t break!

Then for the filling, melt the couverture, palmin and nut pulp together and stir until smooth. Let this mixture cool until it is just a little warm. Then stir in the Nutella with the mixer.
Allow it to become so firm that the mixture no longer runs. Fill into a piping bag with a slightly larger nozzle and pipe a rosette onto each cookie, then let it set completely, ideally refrigerate.

Meanwhile, melt the nut icing, preferably in a container that is taller than wide in a water bath, then dip the now solid cap tips upside down quite deeply into the glaze. Finally let dry on baking paper.
Hello everyone, if you like the recipe, please leave a comment.

Capsules, wonderfully delicious