Cioccolato di Nocciole (Chocolate Hazelnut Cookies)
Cioccolato di Nocciole (Chocolate Hazelnut Cookies)
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Equipment
- 12 oz bittersweet chocolate wafers, divided
- 8 tbsp unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 3/4 cup 00 flour
- 3/4 cup hazelnut flour, plus 1/2 c for rolling
- 1 tbsp oil
- 30 whole hazelnuts, skins removed
Intstructions
- In a small saucepan, boil water over medium-high heat. In a heat safe bowl, place over boiling water, being sure the water doesn't touch the bottom of the bowl. Add 8oz chocolate wafers and stir until melted, about 2-3 minutes, Cut butter into 4-5 pieces and add to bowl, mixing to combine, followed by vanilla extract. Remove from heat.
- To the bowl, add in sugar and whisk to combine. Add 2 eggs, one at a time and whisk vicariously to combine and incorporate air, resulting in a lighter, fluffier mixture. Whisk for 2-3 minutes. Add in flours and sugar and whisk to combine.
- Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
- Remove bowl from the refrigerator, you will need it to sit out for about 15 minutes for the dough to soften a bit in order to be able to scoop it. Preheat oven to 350 degrees. Line 2 large baking sheets for parchment paper and using a small cookie scoop (2 tbsp), portion out 30 cookies. Roll into a ball with your hands and roll into hazelnut flour to coat.
- Press your thumb (or a wine cork) into the center or the cookies to create a thumbprint mark. Bake at 350 degrees for 10-12 minutes. Cookies will still look gooey, DO NOT overbake.
- In a microwave safe bowl, heat 4 oz chocolate wafers until melted, about 2 minutes. Add in oil and stir. Fill the center of each cookie and press a hazelnut into chocolate center. Let sit at room temperature for chocolate to firm up.
- Store in an airtight container at room temperature for up to 3 days.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Cioccolato di Nocciole (Chocolate Hazelnut Cookies)
Real results from real customers
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