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These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.
DoughChocolate Curd

150 g Refined spelt flour
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30 g Ground hazelnut
1/2 tsp Baking soda
Pinch of sea salt
115 g Unsalted butter, softened
150 g Raw sugar
1 tsp Vanilla extract
1 Large egg

2 Small egg yolks
160 ml Evaporated milk
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100 g Raw sugar
70 g Butter
1 tsp Vanilla extract
120 g 50% Semi-Sweet chocolate, chopped

Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter. In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, unti...