Cokoladni Keksi od Pecenog Lješnjaka /Cocoa-Hazelnut Coins

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Prava mala cokoladna bomba ukusa, a u njemu peceni "Bobotski" ljesnjak pravi pogodak. Ljesnjak toliko dominira u svakom zalogaju isto kao da ga jedete tek prepecenog, izvadjenog iz rerne, jos toplog ...i sve to u ovoj divoti zvanoj"Keks"

Za Kekse

90 g maslaca

1 m.k vanilin extrakta

55 g secera

50 pecenih, mljevenih ljesnjaka

120 g glatkog brasna

25 g kakaa

Nutella & Kikiriki Krema

50 g neslanog maslaca

2 kasike secera u prahu

50 g maslaca od kikirikija

4 kasike nutelle

Priprema

1. Maslac sobne temperature mutiti mikserom tome dodati extrakt i secer, te prosijano brasno sa kakao i ljesnjake, zamesiti. Tjesto razvaljati izmedju dva papira za pecenje na otprilike 3mm debljine, preneti na tacnu pa staviti u frizider da odmara 1 sat.

2. Obloziti papirom za pecenje plehove, zagrijati rernu na 150C. Okruglim kalupom promera 5 cm seci kekse i slagati na pripremljen pleh. Peci oko 8 minuta, ostaviti da se ohlade pa ih spajati nutella&kikiriki kremom. Maslac treba da je sobne temperature, izraditi ga sa mikserom dodati secer, pa nakon minut-dva dodati maslac od kikirikija i nutellu.

3. Ovako pripremljeni keksi mogu u frizideru da stoje par dana a ako ih nefilujete i do nedelju dana.

Uživajte!

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Cocoa-Hazelnut Coins

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Delicious combination of Chocolate, Nutella & Hazelnut

For cookies

90 g butter, softened (I used Kerrygold)

1 tsp vanilla extract

55g caster sugar

50 g ground hazelnut

120 g plain flour

25 g cocoa

Nutella, peanut butter filling

50 unsalted butter, soften (I used Lurpak)

50 g peanut butter

3 tablespoon icing sugar

4 tbsp Nutella

Method

1. Beat the butter, extract and sugar in a small bowl with an electric mixer until combined. Stir in ground hazelnut, then sifted flour and cocoa.

2. Roll the dough between sheets of baking paper until 3 mm thick. Place on trays, refrigerate for 60 minutes. Preheat the oven to 150 C fan. Line the oven trays with baking paper.

3. Cut 5 cm rounds from dough, place on trays well apart. Bake for 8 minutes. Cool in trays. In a meantime make the filling.

4. Spread 1 teaspoon of filling onto the flat side of half the cookies, top with reminding cookies. Refrigerate for 20 minutes to firm up the filling.

Tip

Unfilled cookies will keep in an airtight container for up to a week. Filled cookies will keep for a few days in an airtight container in the fridge.

ENJOY!

Find my other recipes on my Recipes Page

Did you make this?

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