Forerro Rocher Cookies – Pihikete Hānati Me Te Tiakarete
Packed amazing flavour and texture, these Chocolate Hazelnut Cookies will blow your mind. Everyone loves Forrero Rocher right? Āe mārika – yes indeed! Perfect little truffles are filled with creamy hazelnut chocolate, covered in a crispy wafer and toasted hazelnut chocolate. They are way too tricky to replicate at home. However, take those amazing flavours and turn them in to a pihikete (biscuit) and a magical moment occurs.
A breakdown of the Chocolate Hazelnut Cookies:
Start this tohutao (recipe) by making a simple roasted hazelnut cookie dough and then cut them out in to rounds. Bake them until they are toasty and golden. Then top them with another hānati (hazelnut) and pipe on the Nutella kirīmi tiakarete (chocolate cream). Finally, dunk them in to tiakarete hānati (hazelnut chocolate) and finish with a flourish of rau kōura (gold leaf).
These are such a beautiful treat for Kirihimete (Christmas) or a dinner party. They would also be an amazing gift, wrapped in brown paper and tied up with string! Me tunu kai tātou – let’s bake!
More cookie recipes to check out:
Love pata parauri (brown butter)? Tau kē – awesome! Are you craving the gooey goodness of a cookie pie, well, dive in to that recipe and enjoy with others. These Brown butter Chocolate Chip Cookies will work perfectly too if you want the same flavours but a simpler version. These Chocolate and White Raspberry Cookies are a wonderful choice.
If you want a similar cookie but with salted caramel chocolate and pihitāhio (pistachios), make my Pistachio and Salted Carmel Chocolate Cookies. Want to go simpler? Then make my Pistachio, Coconut and Chocolate Cookie Slice instead, it is the same recipe but as a slice. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies.
Videography and photography by Sarah Henderson.
Forerro Rocher Cookies – Pihikete Hānati Me Te Tiakarete
Ingredients
Hazelnut Biscuits – Pihikete Hānati
- 100 g hānati (hazelnuts, whole and raw)
- 80 g pata kūteretere (softened butter)
- ⅓ C ( C huka hāura (brown sugar)
- 1 tsp wanira (vanilla)
- ¼ tsp tote (salt, fine)
- ⅔ C puehu parāoa noa (plain flour)
Chocolate Hazelnut Cream – Te Kirīmi Tiakarete Hānati
- 90 g pata kūteretere (softened butter)
- 80 g hinu kokonati (coconut oil, make sure this is soft but not runny)
- 3 tbsp (20 g) kōkō (cocoa, dutch is best)
- 2 tbsp (20 g) puehu huka (icing sugar)
- 1 tsp (5 ml) wanira (vanilla)
- 1 ¼ C (350 g) pani hānati (nutella)
The Hazelnut Chocolate – The Tiakarete Hānati
- 220 g tiakarete hānati (hazelnut chocolate, I use Whittakers as they have roasted, whole hazelnuts in them but use what you like)
- 1 tbsp hinu kokonati (coconut oil)
- Rau koura (gold leaf, optional)
Instructions
Hazelnut Biscuits – Pihikete Hānati
- Pre-heat the oven to 120 °C. Add the hānati (hazelnuts) to a tray and roast for 15 minutes in the oven. Remove them from the oven and turn up the heat to 150 °C.
- Place the hānati (hazelnuts) in to the centre of a tea towel. Gather them up and rub the tea towel vigorously to remove the skins. Remove 35 of the hānati (hazelnuts) and leave them to the side.
- Add the remaining hānati (hazelnuts) in to a tāwhirowhiro (food processor) and process until a fine-ish crumb forms.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) in to a small bowl. Whisk for a couple of minutes or until light in colour. Add the kongakonga hānati (hazelnut crumbs) and puehu parāoa (flour). Stir until a dough comes together .
- Roll out the dough between 2 pieces of baking paper until it is 0.5 cm thick.Cut out 35 rounds with a 3 cm cutter. Remove the excess dough and roll it out to make extra cookies. Eat the excess dough as a snack (optional but essential)! 👍
- Refrigerate the cookies on the trays for 30 minutes.
- Bake for 12 minutes in a 150 degree oven. Turn the tray half way through baking. Remove from oven and add a whole hānati (that you reserved at the start) on to each pihikete. Leave to cool.
Chocolate Hazelnut Cream – Te Kirīmi Tiakarete Hānati
- Prepare a large, flat tray with baking paper.
- Add the pata kūteretere (softened butter), hinu kokonati (coconut oil), kōkō (cocoa), puehu huka (icing sugar) and wanira (vanilla) to a medium bowl and whip on high for 3-4 minutes. Add the pani hānati (nutella) and whip for 30 seconds.
- Add a quarter of the mixture in to a piping bag at a time so it doesn't melt too fast. Pipe on to the cooled cookies with a 1A piping tip. You can also spoon on the mixture but the piping bag gives much more control.
- Chill the tray of cookies for 20 minutes in the refrigerator. Don't chill them too much longer than this.
The Hazelnut Chocolate – The Tiakarete Hānati
- Process the tiakarete hānati (hazelnut chocolate) in the tāwhirowhiro (food processor) until crumbly. If you are using a chocolate that does not have whole hazelnuts in it, skip this step. Add to a medium sized bowl with the hinu kokonati (coconut oil)i.
- Gently melt the tiakarete (chocolate) and the hinu kokonati (coconut oil). Remove the pihikete (biscuits) from the fridge.
- Dip each pihikete (biscuit) in to the tiakarete (chocolate) and spoon it generously over top. Give the biscuit a shake and scrape the bottom to remove excess chocolate.
- Place each one back on to the tray with baking paper, with a little bit of space between each one.
- Grate or crumble over any extra hānati (hazelnuts )if you want.
- Set in the fridge for an hour and if you want a touch of pizazz, add some rau koura (gold leaf) to each one.
- Keep these pihikete (biscuits) stored in a sealed container in the fridge. I serve them straight from the fridge. They will keep a good week if they are stored this way!If you are travelling these anywhere, place them in the freezer for an hour before hand.
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