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This luxurious cookie puts a French twist on your everyday treat. Mixing dark and milk chocolate bits with crunchy hazelnuts and tangy raspberry filling turns these into something you'd find in a fancy Paris shop. They're rich but not too sweet, with just enough fruity punch to keep you coming back for more.
I whipped these up for a dinner party with a French theme, and now they've become my go-to dessert. Whenever friends hear I'm bringing treats to a get-together, they practically beg me to make these.
Ingredients
- All purpose flour: makes a solid foundation that holds everything together
- Baking powder: adds just a bit of rise without making them too fluffy
- Cassonade sugar: brings that real French taste with hints of caramel
- Muscovado sugar: gives a rich, almost treacly flavor that works wonders with chocolate
- Dark and milk chocolate pieces: create more interesting flavor than just using one type
- Roasted hazelnuts: add that must-have crunch and boost the chocolate taste
- Fresh raspberries: make a zesty sauce that balances out the sweetness
- Chocolate hazelnut spread: forms the yummy topping we'll use later
Step-by-Step Instructions
- Make your cookie mixture:
- Start by combining the dry stuff to spread the baking powder evenly. In another bowl, beat softened butter with both sugars until it looks pale and fluffy. This puts air into your cookies for the right texture. Mix in the egg completely before gently adding the dry ingredients just until they come together.
- Add the chunky bits:
- Gently mix in the chocolate and hazelnuts with a light touch. You want them spread out nicely without knocking all the air out of your dough. Fold them in slowly instead of stirring hard.
- Form and cool:
- Roll the dough into 60g balls so they'll all bake the same. Push some hazelnuts into the tops to make them look nice and add extra crunch. Let them chill for 30 minutes so they won't spread too much and to let the flavors mix together.
- Make the berry sauce:
- Heat the raspberries until they break down and get thicker. You'll need to push this through a strainer to get the seeds out for a smooth topping. Let it cool a bit before putting it in a piping bag.
- Fix up the nutty topping:
- Melt sugar carefully until it turns golden brown. Mix with hazelnuts and let it cool, then grind it up finely. This will blend nicely with your chocolate spread for a fancy topping.
- Bake them just right:
- Using tart rings helps make perfectly round cookies that are even all the way through. Keep an eye on them since they cook fast. You want golden edges but a center that's still a little soft.
- Put on the finishing touches:
- While the cookies are still warm, squeeze some raspberry sauce onto three spots on each cookie. The sweet-tart berries really stand out against the rich chocolate. Add little dots of your hazelnut-chocolate mix and sprinkle with flaky salt to bring out all the flavors.
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Adding that raspberry sauce really changes everything about these cookies. I found this trick while reading French baking books, and it reminds me of my first trip to Paris when I couldn't believe how they paired fruit with chocolate so beautifully.
Make-Ahead Options
These cookies actually taste better after sitting for a day as everything melds together. You can make the dough and both toppings up to three days before you need them. Keep the dough wrapped tight in the fridge, the berry sauce in a sealed container, and the nutty spread at room temp. Just let the dough warm up a bit before baking.
Ingredient Substitutions
Can't find cassonade sugar? Turbinado or demerara work great too. Brown sugar can stand in for muscovado though it won't have quite the same depth. Got nut allergies? Try toasted pepitas instead of hazelnuts and use sunflower seed butter in place of the hazelnut spread.
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Serving Suggestions
These fancy cookies cap off a French dinner perfectly. Serve them slightly warm with a small glass of sweet Sauternes or a shot of strong coffee. Want to go all out? Put a warm cookie in a shallow dish with a small scoop of real vanilla ice cream on the side.
The French Connection
These treats borrow from old-school French sablés but with modern twists. French pastry shops have always loved pairing nut candies with fruit. What's cool about these is how they pack all those fancy flavors into a simple cookie shape while keeping that elegant French vibe.
Frequently Asked Questions
- → What makes these pastries French-inspired?
The mix of chocolate, hazelnuts, and fruity raspberry filling paired with the use of tart molds mimics the refined treats found in French patisseries.
- → Can I swap out cassonade sugar?
Of course! You can use turbinado, demerara, or even granulated brown sugar for a similar sweet texture.
- → Why is chilling the dough so crucial?
Cooling the dough keeps butter firm, boosts flavor development, and ensures the cookies won't spread too much in the oven.
- → Can I skip making my own hazelnut spread?
Store-bought works fine, but homemade hazelnut praliné takes the flavor to a whole new level!
- → What tips will give me the best texture?
Measure everything carefully, don't overmix the dough, and bake until the edges are golden while keeping the centers moist.