Before I do anything else, I'd like to wish you all a happy New Year and may it bring you lots of joy and happiness, but mostly love and yummy moments!
Speaking of yummy, I just had to share this recipe with you! These papillote cookies became a Christmas tradition in our family. But beware: they are HIGHLY addictive and you won't be able to stop just at one or two. After the first one your hand will go take another and another and another without you even noticing; and by the time you realize it, you'll have eaten at least a dozen of them!!
The recipe is for "industrial quantities" as I need to bake a lot of them to get through the holidays without running out, but you can cut it in half or more if needed.
(yields approx. 150 cookies)
For the dough
1 cup milk, lukewarm
1 tbsp active dry yeast
4-5 cups flour
450 gr of Tenderflake lard
1 tsp of baking powder
For the filling
1,5 kg Nutella (2 jars of 750 gr each)
680 gr toasted almonds (approx. 4 cups)
Warm up the milk until lukewarm and dissolve the yeast in it. In a bowl cut in the flour with the lard using a food processor. Add in milk and yeast mixture.
In a separate bowl beat the eggs and add them to the dough batter with the baking powder. Incorporate them well and proceed to knead the dough by hand until it is medium soft, adding some flour if needed.
Sprinkle a bit of flour at the bottow of a bowl and place the ball of dough in it. Refrigerate overnight covered with a plate.
The day after roast the almonds and crush them into small pieces. Mix the almonds well into the Nutella. Mix a cup of flour and a cup of sugar in bowl that you will use to roll your dough with a rolling pin.
Roll your dough to about 1/8 in. (3 mm) of thickness and cut out disc shapes of approx. 10-12 cm in diameter. In the center of each circle place one teaspoon of the nutella mixture and fold the disc over it, pinching the ends to form a candy-like shaped cookie.
Place you cookies on a greased baking tray and bake at 350F/175C for 12-15 mins or until golden.