Chocolate-Filled Hazelnut Cookies

Name: Chocolate-Filled Hazelnut Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 85 grams fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped; 237 milliliters cake flour (not self-rising); 237 milliliters confectioners sugar; 177 milliliters hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and cooled; 0 teaspoons finely grated fresh lemon zest; 0 teaspoons salt; 118 milliliters stick unsalted butter, well softened

Chocolate-Filled Hazelnut Cookies might be just the dessert you are searching for. This recipe makes 50 servings with 56 calories, 1g of protein, and 4g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up fine-quality bittersweet chocolate, lemon zest, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).

Ingredients you will need

Powdered Sugar

Nuts

Equipment you will use

Food Processor

Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Wooden Spoon

Spatula

Bowl

Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.

Ingredients you will need

Equipment you will use

Oven

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.

Ingredients you will need

Chocolate

Water

Equipment you will use

Ziploc Bags

Sauce Pan

Kitchen Scissors

Bowl

Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.

Ingredients you will need

Chocolate

• Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature. • Filled cookies are best eaten the same day, but leftovers keep in an airtight container at room temperature 2 days.

Ingredients you will need