Hazelnut Sablee Cookies with Hazelnut Cream, Gluten-Free and Lactose-Free

Name: Hazelnut Sablee Cookies with Hazelnut Cream, Gluten-Free and Lactose-Free
Prep time: 30 min
Yield: 5
Cuisine: Italia
Ingredients: null Sablé; 175 g Schär Mix C lactose-free flour; 160 g Lactose-free butter; 76 g Gluten-free hazelnut flour/chopped hazelnuts; 90 g Powdered sugar; 37 g Egg whites; 5 g Water; null Hazelnut cream; 150 g Chopped hazelnuts; 50 g Sugar; 15 g Unsweetened cocoa; 100 g Dark chocolate up to 50%; 50 g Lactose-free milk

@sweetceliacworld

Category: Desserts

Enjoy Hazelnut Sablee Cookies: gluten-free and lactose-free sweets with authentic flavor and selected ingredients. Try them now and discover more!

Difficulty: Medium

Cooking time: minCooking: min

Preparation time: 30 minPreparation: 30 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Sablé
Schär mix c lactose-free flour175g
Lactose-free butter160g
Gluten-free hazelnut flour/chopped hazelnuts76g
Powdered sugar90g
Egg whites37g
Water5g
Hazelnut cream
Chopped hazelnuts150g
Sugar50g
Unsweetened cocoa15g
Dark chocolate up to 50%100g
Lactose-free milk50g

Preparation

STEP 1 OF 6
Sablee: Mix the room temperature butter with the cake flour using electric beaters.
STEP 2 OF 6
Separately, combine the hazelnut flour, starch, sugar, and salt. Add this to the previous mixture and, once well combined, add the egg white and water.
STEP 3 OF 6
Cut out two discs and make a hole in the center of one. Bake at 180°C for 12/15 minutes. Once cooled (be careful as they are delicate), add the hazelnut cream.
STEP 4 OF 6
Hazelnut cream: Toast the hazelnuts in the oven at 160°C. Place them in a powerful mixer with the cocoa and sugar.
STEP 5 OF 6
Blend in short bursts until it becomes a cream.
STEP 6 OF 6
Heat the milk (without boiling) and melt the chocolate in a bain-marie. Combine the two and finally put them in the mixer with the hazelnuts.

General Information

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	498.65
Carbohydrates (g)	37.79
of which Sugars (g)	23.52
Fat (g)	35.43
of which Saturates (g)	12.43
Protein (g)	7.67
Fiber (g)	3.78
Sale (g)	0.02

Proteins
7.67g·9%
Carbohydrates
37.79g·45%
Fats
35.43g·42%
Fibers
3.78g·4%

Preparation

STEP 1 OF 6

Sablee: Mix the room temperature butter with the cake flour using electric beaters.

STEP 2 OF 6

Separately, combine the hazelnut flour, starch, sugar, and salt. Add this to the previous mixture and, once well combined, add the egg white and water.

STEP 3 OF 6

Cut out two discs and make a hole in the center of one. Bake at 180°C for 12/15 minutes. Once cooled (be careful as they are delicate), add the hazelnut cream.

STEP 4 OF 6

Hazelnut cream: Toast the hazelnuts in the oven at 160°C. Place them in a powerful mixer with the cocoa and sugar.

STEP 5 OF 6

Blend in short bursts until it becomes a cream.

STEP 6 OF 6

Heat the milk (without boiling) and melt the chocolate in a bain-marie. Combine the two and finally put them in the mixer with the hazelnuts.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

Energy (kcal)	498.65
Carbohydrates (g)	37.79
of which Sugars (g)	23.52
Fat (g)	35.43
of which Saturates (g)	12.43
Protein (g)	7.67
Fiber (g)	3.78
Sale (g)	0.02

Proteins
7.67g·9%
Carbohydrates
37.79g·45%
Fats
35.43g·42%
Fibers
3.78g·4%