Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 100g. white flour "00" 90gr. 30g of hazelnuts. 80g cocoa powder. 130gr of butter. brown sugar 1 tablespoon dark rum salt PROCEEDINGS -------------------------- Puree in a blender peeled hazelnuts with sugar is a coarse flour .
Add it to the sifted flour and cocoa into a bowl and add the butter into small pieces. Add the rum and a pinch of salt. Mix all ingredients until a smooth ball, wrap it in a sheet of plastic wrap and let rest in a cool place for 20 minutes. Form the dough into balls a little more 'smaller than a walnut and drop them on the floor, to level the base and give the dome shape.
Put them on a plate lined with baking paper and cook for 15 minutes at 180 degrees. Let the cookies cool and store in airtight containers. Tip: You can serve these biscuits washed down with a crème anglaise. 
Add it to the sifted flour and cocoa into a bowl and add the butter into small pieces. Add the rum and a pinch of salt. Mix all ingredients until a smooth ball, wrap it in a sheet of plastic wrap and let rest in a cool place for 20 minutes. Form the dough into balls a little more 'smaller than a walnut and drop them on the floor, to level the base and give the dome shape.
Put them on a plate lined with baking paper and cook for 15 minutes at 180 degrees. Let the cookies cool and store in airtight containers. Tip: You can serve these biscuits washed down with a crème anglaise.
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