Coffee & hazelnut crumble

100 grams	hazelnuts
100 grams	sugar
60 grams	flour
100 grams	butter
2 grams	flaky salt
8 grams	instant coffee powder
40 grams	melted dark chocolate

First blend the hazelnuts till it’s a fine powder. Then transfer it into a bowl and also add the sugar, the flour, the butter, the flaky salt, the instant coffee and the melted dark chocolate. Knead this till it’s a soft and even dough. Now transfer it on a tray that’s lined with a silicon sheet and spread it. Then bake it at 160 degrees Celsius for around 25 minutes. Stir it every 5 minutes to create a fine crumble. Then let it cool down completely and keep it dry and covered for later.

Recipe used in Espresso Martini dessert

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Project 30

Jan 13

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