Easter Cookies – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Combine the flour and baking soda and set aside. Roughly crush the hazelnuts in a food processor and transfer them to a separate container.
2. In the same food processor, blend the room-temperature butter (warm it in the microwave for a few seconds if still firm) with the salt, sugars and vanilla. Add the egg and pulse a few times.
3. Add the dry ingredients and mix until just combined. Add the nuts and broken pieces of chocolate, pulse a few times, then finish mixing the dough on the countertop.
4. Shape the dough into a 12-inch cylinder, wrap in parchment and refrigerate until firm. Cut into 12 equal cookies and keep refrigerated until baking.
5. Preheat the fan oven to 330°F (160°C). Bake the cookies inside 3-inch (7.5 cm) tartlet rings for 6 minutes, gently press them down with a flat tool, then bake 7 minutes more. Take them out slightly underdone and let cool to room temperature before topping.
6. Melt the chocolate in a water bath, removing it from the heat as soon as it melts. Do not overheat. Meanwhile, chill a couple of clean baking trays in the freezer and make a few parchment cones.
7. Fill a cone two-thirds full, seal it and snip a small hole at the tip. Pipe thin, closely placed lines of chocolate onto a frozen tray, then immediately trim the edges and shape three nests while the strands are still supple. Keep the nests frozen.
8. Wipe the tray clean, return it to the freezer and repeat with the other frozen tray until all the chocolate is used.
9. Top each cooled cookie with a frozen chocolate nest, fill the centre with jam and garnish with Easter eggs.

Summarized from Bruno Albouze's video. Watch it for the details.

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