Sweet spiky hedgehogs will delight not only the youngest! Try the combination of crispy cookies with chocolate mass full of almonds and cranberries!
Ingredients
For the Shortbread Cookies:
- Powdered sugar – 40 g
- Vanilla sugar – 1 teaspoon
- Butter – 100 g
- Salt – 1 pinch
- Wheat flour – 150 g
For the Chocolate-Nut Mass:
- Milk chocolate – 200 g
- Almonds, sliced – 100 g
- Dried cranberries – 50 g
- Chocolate wafer sticks – 65 g
Preparation
Step 1: Prepare the Shortbread Dough Combine sifted wheat flour in a bowl with powdered sugar, vanilla sugar, and salt. Add the well-chilled butter cut into cubes and knead the dough until it forms a dense, uniform consistency.
Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
Step 2: Cut Out and Bake the Cookies Roll out the chilled dough to a thickness of about 5 mm on a lightly floured board and cut out cookies with a diameter of about 2-3 cm.
Transfer the cookies to a baking sheet lined with parchment paper and bake until golden – about 10-12 minutes in an oven preheated to 180°C.
Step 3: Prepare the Chocolate-Nut Mass Mix chopped cranberries in a bowl with toasted almond slices and crushed chocolate wafer sticks.
Temper the chocolate. Add the previously prepared mass ingredients to the chocolate and mix thoroughly.
Step 4: Coat the Cookies with the Chocolate-Nut Mass Place a portion of the chocolate-nut mass on each cookie. To prevent the mass from spilling over, place the cookies inside a round cutter while coating them.
Place the prepared cookies in the refrigerator for about 30-40 minutes for the chocolate to set.
