Einkorn, hazelnut and Azélia cookies | Valrhona Chocolate
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Ingredients
- 70 g Butter
- 70 g Brown sugar
- 70 g Finely ground hazelnuts
- 70 g Einkorn flour
- 250 g Basic shortbread
- 180 g AZÉLIA 35%
- 20 g Melted butter
- 120 g Toasted rolled oats
- 80 g Toasted rolled oats hazelnuts
- 1 Vanilla bean
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