Yield: 28 cookies (serving size: 1 cookie)
4.5 ounces all-purpose flour (about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)
Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Calories: 104, Fat: 6.5g (sat 2.7g,mono 2.3g,poly 0.4g), Protein: 1.6g, Carbohydrate: 10.9g
Recipe from Cooking Light
Tried this recipe last night. You might want to check that ingredient list. When I made this, there wasn't enough butter & egg to make dough. It just powdered with some scant crumbles of butter.
ReplyDeleteIf you add the whites of the eggs and another 1/2 cup of butter it turns out like it should.
Thanks for the recipe idea! Once modified, it worked out well!
Double checked the recipe, and it's how they printed it in the magazine. Sometimes I find that I have to add some extra butter to Cooking Light recipes (probably because they remove most of the fat from their recipes!).
ReplyDeleteThanks for the tips! I'm sure adding the egg white would help the dough hold together better, too!
H!:) okay so I'm triyng to make these cookies and i was wondering if the espresso needed to be made or left in the ground up bean form? thanks:)
ReplyDeleteEvery other recipe I've done with instant espresso always required it in the ground up form, not made. Hope they turn out well! :)
ReplyDeleteI tried it and it worked great! Thanks!
ReplyDelete