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Espresso Hazelnut Cookies
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Serves 36 |
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.
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