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Allergeni: Cereals containing gluten, Tree nuts, Milk
Main
| 400 g | butter |
| 160 g | icing sugar |
| 65 g | cream |
| 40 g | unsweetened cocoa powder |
| 1 pieces | vanilla pods |
| 1 g | salt |
| 480 g | weak flour (low protein) |
| 200 g | toasted hazelnuts |
Method
Work the softened butter with the icing sugar, the vanilla seeds scraped from the pod and the salt using the paddle of the stand mixer (or dough mixer), add the cream in a thin stream and finally the flour sifted with the unsweetened cocoa. Finish the dough with the toasted, coarsely chopped hazelnuts. Put the dough in a 4 centimetre high steel frame and form a regular slab.
Chill in the fridge, then cut the slab into bars, which you will then slice about 12 millimetres thick. Bake at 170 °C for about 18 minutes.