ReceptnaptárChocolate sticks
Chocolate sticks are crumbly, hazelnutty tea cookies, traditionally rolled from chilled dough. In today's kitchen parchment paper and chilling make the work easier, and the coarse sugar gives them a crunchy coating. Their chocolate flavour makes them a favourite of children and adults alike.
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Ingredients
Method
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- Melt the chocolate over steam or in the microwave in 30-second bursts and let cool slightly. Preheat the oven to 160 °C (150 °C fan).
- Cream the soft butter with the icing sugar and salt, then stir in the lukewarm chocolate.
- Add the flour and hazelnuts and work together. Wrap the dough in cling film and chill for 30 minutes until manageable.
- Roll the dough into finger-thick sticks about 8-9 cm long and roll them in the coarse sugar. Line the tray with parchment paper and place the sticks on it.
- Bake at 160 °C for 15-18 minutes until the edges are set; the middle may still be slightly soft, as they harden when cool. Cool on the tray for 5 minutes, then move to a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Toast the hazelnuts first at 160 °C for 8 minutes and rub off the skins.
- Chill the dough, otherwise the sticks spread while baking.
- Instead of coarse sugar, desiccated coconut or ground walnuts also work.
- Dip the ends in melted chocolate for a festive look.
Frequently asked questions
Can other nuts be used?
Yes, almonds, walnuts or pistachios are also good.
How long do they keep?
In an airtight box for 2 weeks.
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