Thursday, December 15, 2011

Toasted Hazelnut Cookies

  • 3 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 Cups Nutella
  • 4 Tablespoons unsalted butter, room temperature
  • 1 1/3 Cups white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder or instant coffee
  • 1/3 Cup milk
  • 2 Cups hazelnuts, toasted and chopped , divided

Combine flour, baking powder, and salt in a bowl with a whisk. Set aside.

In a medium bowl mix the butter, Nutella and sugar until light and fluffy. Add eggs, vanilla, espresso and mix until well incorporated. Reduce the speed to low and alternate additions of flour mixture and milk. Mix until just combined, do not over mix the dough. The dough will be thick. Fold in 1/2 Cup of the chopped hazelnuts. Cover and refrigerate the dough for about 2 hours up to 24 hours.

Preheat oven to 375 degrees. Adjust the oven rack to the middle position. Line the baking sheet with a silicon mat or parchment paper. Place the remaining chopped hazelnuts in a bowl. Working with the chilled dough, roll into 1 1/2 inch balls (size of golf ball) then roll in hazelnuts.

Place the balls 2 inch apart on the prepared baking sheet. Bake until just set, 8-12 minutes. Do not over bake. Cool 5 minutes, then transfer to wire to a wire rack to cool completely.

Makes approximately 3 dozen

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