Between two buttery cookies, pressed until it reaches the edges, Maison Perrotte’s milk chocolate and fleur de sel spread, lifted by a touch of Noirmoutier salt, makes a creamy, moreish bite to pair with an espresso.
Makes 12 · 10 min + 15 min chilling
- Lay out 24 butter shortbread cookies, flat side up.
- Spread 12 of them with 1 heaping tsp of the milk chocolate & fleur de sel spread each.
- Top with the remaining cookies and press gently so the filling reaches the edges.
- Roll the edges in 1/3 cup (40 g) finely chopped toasted hazelnuts.
- Chill for 15 minutes to firm up, then serve with an espresso.
The star of this recipe: Milk Chocolate & Fleur de Sel Spread, by Maison Perrotte.
