Lino Lada Cookies
Lino Lada Cookies are a perfect blend of rich flavours and delightful textures, making them an irresistible treat for any occasion, but especially Christmas dessert tray. These soft, buttery cookies are made by combining few very simple ingredients, which come together to create a tender, melt-in-your-mouth base.
Once baked, the cookies are topped with a dollop of Lino Lada Gold spread, a creamy, hazelnut-infused spread that adds a smooth, velvety texture and a deep, nutty sweetness to each bite. For an extra touch, you can drizzle some melted chocolate on top and sprinkle finely chopped hazelnuts for added crunch and flavour.
These cookies are not only visually appealing with their golden spread and chocolate topping, but they also provide a balance of flavours, with the richness of the cookies complementing the sweetness of the Lino Lada Gold spread and the chocolate's depth. They’re perfect for sharing with friends and family, or as a delightful addition to the holiday spread or gathering.
Whether you're an experienced baker or a beginner, this recipe is simple enough to follow while yielding a luxurious treat. The combination of buttery texture, sweet Lino Lada Gold spread, and chocolate and hazelnut toppings at the end makes these cookies a crowd-pleaser. Once you make these, they will likely become a go-to recipe for those times when you crave something sweet and satisfying.
Combine the dry ingredients with diced cold butter, egg yolks and a pinch of salt, then with your hands knead until combined, for about 3 minutes.
Shape into balls, should make 16 of them, then press them slightly onto a lined baking tray and with a wooden spoon make holes in the middle.
Bake in a preheated oven at 180°C/356°F for 13 minutes.
Leave them to cool down to room temperature, then add a teaspoon of Lino Lada Gold spread per cookie. Sizzle some melted chocolate and sprinkle chopped hazelnuts over them.
Lino Lada Cookies
Ingredients
Instructions
- Combine the dry ingredients with diced cold butter, egg yolks and a pinch of salt, then with your hands knead until combined, for about 3 minutes.
- Shape into balls, should make 16 of them, then press them slightly onto a lined baking tray and with a wooden spoon make holes in the middle.
- Bake in a preheated oven at 180°C for 13 minutes.
- Leave them to cool down to room temperature, then add a teaspoon of Lino Lada Gold spread per cookie. Sizzle some melted chocolate and sprinkle chopped hazelnuts over them.
