Oreshki Biscoff - A Traditional Russian Dessert

INGREDIENTS

• 250 g all-purpose flour
• 100 g cold butter, cubed
• 50 g powdered sugar or granulated sugar
• 1 large egg
• 1 pinch of salt
• 1/2 tsp baking powder
• 2 tbsp milk (to bind the dough)
• 350 g Nutella for filling

METHOD

1. Mix the dry ingredients and add the butter.
2. Mix with your fingertips or using a mixer until it resembles breadcrumbs.
3. Add the beaten egg, milk, and mix or beat until the dough forms.
4. Cover and refrigerate for 30 minutes.
5. Shape small balls or strips with 4 or 5 g of dough. For the size of my mold, 5 g was enough to prevent the dough from overflowing.
6. Meanwhile, heat the mold over low heat.
7. Grease both sides with butter and fill the cavities with the dough balls.
8. Close by pressing it to spread the dough evenly, and cook for about 5 minutes on each side. Keep an eye on it because it can burn quickly. Just open and check.
9. Release the cookies using a spatula, without applying too much force to avoid breaking them.
10. I greased the mold before cooking each batch to ensure it wouldn't stick.
11. Fill with Nutella and sprinkle powdered sugar on top.
12. They stay crunchy for many days in a tightly sealed container.
13. Enjoy your delicious Oreshki Biscoff !

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