Ingredients
Scale
- 7 oz. (200g) butter
- 1 1/2 cups (150g) sugar
- 1 sachet vanilla sugar (or 1 tsp. vanilla extract)
- zest of 1 organic orange
- 3 eggs
- 2 cups (250g) all-purpose flour
- pinch of baking powder
- 1 1/3 cups (150g) ground hazelnuts
- 1/2 cup dried chokeberries or cranberries
- some rum
- 3/4 cup (100g) chocolate chips
- 1.75 oz. (50g) chocolate glaze
Instructions
- Add the dried chokeberries (or cranberries) and rum to a small bowl and let soak for about 2 hours.
- Add the butter to a large bowl and mix on high speed until light and fluffy. Add the sugar, vanilla sugar (or vanilla extract), zest of the orange and mix until well combined. Add the eggs one after another and mix well after each addition. Mix the flour, baking powder and ground hazelnuts and add to the bowl – mix until just combined. Add the soaked berries (with the rum) and chocolate chips and mix in.
- Preheat the oven to 340˚F (170°C). Line 3 baking sheets with baking parchment. Use teaspoons to place small amounts of dough on the baking sheets – leave enough space in between because the cookies will spread a bit while baking. Bake for 12-14 minutes.
- Take the cookies out of the oven and let cool down on a wire rack.
- Chop the chocolate glaze and melt in a heatproof bowl over a pot with simmering water. Drizzle the cookies with the melted chocolate, let cool down a bit then enjoy them.
Notes
- Enjoy baking!