1. After the butter is softened, add fine sugar and beat with a whisk until the color is white and fluffy. Add the beaten eggs in three times. Each time you have to beat until the eggs and butter are completely fused before adding again. Pour the almond flour into the whipped butter. Mix well with a rubber spatula, sift the flour and cocoa powder into the butter
2. Mix well by hand until the flour and butter are completely mixed and form a dough. Divide the dough into 18 parts, wrap in a toasted and peeled hazelnut, roll the wrapped dough in coarse sugar, and make the surface of the dough. Place a layer of coarse granulated sugar on top, make all the small balls one by one, and place them on the baking tray. Put the baking tray into the preheated oven, 165 degrees, bake for about 25 minutes
Tips:1. If you are using raw hazelnuts, they need to be roasted and peeled before use. It will taste more fragrant. Roast the hazelnuts at 170°C for about 8 minutes, and the aroma is good. When it cools, you can easily peel it by rubbing it with your hands;
2. After this dough is kneaded into a ball, it can be divided into 18 portions. Don't knead the dough excessively, otherwise it will affect the taste of the finished product. The dough may feel a little dry, so when you pack the hazelnuts, you can pinch it hard to prevent it from falling apart;
3. Coarse granulated sugar is used as surface decoration. During the roasting process, the coarse granulated sugar will not melt and still keep the granular state;
4. Because this snack is relatively thick, use a slightly lower temperature than ordinary biscuits when baking it to let it bake through. The color of chocolate desserts will not change significantly when they are baked, so pay special attention not to bake them;
5. This dessert, if you use hazelnut flour, it tastes better than almond flour. But the purchase of hazelnut flour is not as convenient as almond flour. Therefore, it is completely possible to use almond flour.
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