Chocolate Hazelnut Tcharek

As if these traditional Algerian cookies weren't hard enough to resist, this version is stuffed with a nutty chocolate filling
Chocolate Hazelnut Tcharek
ITP Images
Chocolate Hazelnut Tcharek
June 02, 2019
Preparation Time 30 minutes
Cooking Time 15 minutes
Serves Makes 28
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the dough

400g cake flour
200g salted butter, softened
60g hazelnuts, ground
2 tbsp spinneysFOOD Super Fine Icing Sugar
50ml orange blossom water
4 tsp water

For the stuffing

90g chocolate hazelnut spread
200g hazelnuts, ground
25g spinneysFOOD Fine Grain White Sugar
10g butter, softened
15ml orange blossom water

For the glaze

50ml water
50ml orange blossom water
25ml spinneysFOOD Super Fine Icing Sugar plus
extra for dusting
Gold dust, for sprinkling

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4. Line 2 standard baking sheets with baking paper and set aside

  • 2

    In a large bowl, mix together the flour, butter, ground hazelnuts and icing sugar. Rub together until the mixture resembles coarse breadcrumbs

  • 3

    Add the orange blossom water gradually with the tips of your fingers to form a soft dough

  • 4

    Divide the dough into 30g balls and refrigerate for 30 minutes

  • 5

    For the stuffing, mix all the ingredients together. Divide into 12g balls and shape each into a sausage about 3cm long

  • 6

    Remove the dough from the refrigerator and roll each ball into 5mm-thick oval shapes

  • 7

    Place the filling in the centre and fold the dough to completely cover it. Shape into crescents

  • 8

    Arrange on a lined baking tray and bake in the pre-heated oven for 15-20 minutes or until golden brown. Allow to cool

  • 9

    Make the syrup by mixing the water, orange blossom water and sugar together

  • 10

    Dip each tcharek into the syrup and then coat in the icing sugar. Sprinkle with gold dust, if desired

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