Cookies

-Soften the butter to about 20°C.

-Place the butter in a stand mixer and work it with the paddle attachment together with the hazelnut paste and the sugars until you obtain a smooth, homogeneous mixture, but without whipping it.

-Add the eggs to the mixer.

-Finally, add the flour mixed with the cornstarch and baking powder.

-Mix briefly until a uniform dough forms.

-Chill the dough in the refrigerator for 6 hours.

-Soften the chilled dough in the stand mixer using the dough hook.

-Form balls of about 50 g each.

-Shape them by rolling and inserting inside a frozen half-sphere of dark chocolate cream (previously frozen in silicone molds).

-Place on a baking tray, gently flatten, and top with some chopped hazelnuts.

-Bake at 180°C for about 10–12 minutes.

-Soften the butter to about 20°C.

-Place the softened butter in a stand mixer and work it with the paddle attachment together with the muscovado sugar and granulated sugar until you obtain a smooth, homogeneous mixture, but without whipping it.

-Add the eggs, with the dissolved salt, to the mixture.

-Finally, add the flour mixed with the cocoa powder and baking powder.

-Mix briefly until a uniform dough forms.

-Chill the dough in the refrigerator for 6 hours.

-Soften the chilled dough in the stand mixer using the dough hook.

-Form balls of about 50 g each.

-Shape them by rolling and inserting inside a frozen half-sphere of hazelnut cream (previously frozen in silicone molds).

-Place on a baking tray, gently flatten, and add coarse sifted sugar and salt flakes on top.

-Bake at 180°C for about 10–12 minutes.

-Soften the butter to about 20°C.

-Place in a stand mixer and work with the paddle attachment together with sugar and invert sugar until a smooth, homogeneous mixture forms, but without whipping.

-Add the egg whites, with the dissolved salt, to the mixture.

-Finally, add the flour mixed with pistachio powder and baking powder.

-Chill the dough in the refrigerator for 6 hours.

-Soften the chilled dough in the stand mixer using the dough hook.

-Form balls of about 50 g each.

-Shape them by rolling and inserting a frozen half-sphere of pistachio cream (previously frozen in silicone molds) inside.

-Place on a baking tray, gently flatten, and add chopped pistachios on top before baking.

-Bake at 180°C for about 10–12 minutes.