Recipes

Espresso Hazelnut Cookies

A cookie unlike any other!

1/2 cup unsalted butter, room temperature

3 tablespoons granulated sugar

1 cup ground hazelnuts

1 cup flour

1 oz bittersweet chocolate, finely grated

1 tablespoon instant coffee powder

2 teaspoons hot water

36 toasted whole hazelnuts

1/2 cup powdered sugar

1 tablespoon unsweetened cocoa powder

Cream the butter and granulated sugar in a mixer bowl.
Combine the ground hazelnuts, flour, and chocolate and stir into the butter mixture. Dissolve the coffee in the water and stir into the butter mixture.
Preheat oven to 325° F.
Shape the dough into balls, using about 2 teaspoons of the dough for each cookie. Place on ungreased cookie sheets and press a whole hazelnut into the center of each ball.
Bake until the cookies until lightly colored, about 15 minutes. Let cool. Combine confectioners' sugar and cocoa and sift over the cookies.

Season:	Fall
Course:	Dessert