Chocolate-Filled Hazelnut Cookies

Name: Chocolate-Filled Hazelnut Cookies
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 30
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, chopped; 1 stick plus 1 tablespoon unsalted butter, softened; 237 milliliters cake flour; 1 level tablespoon cocoa powder; 237 milliliters confectioners sugar; 177 milliliters hazelnuts, toasted, skins removed; 0 teaspoons finely grated lemon zest; 0 teaspoons salt

Chocolate-Filled Hazelnut Cookies might be just the dessert you are searching for. This recipe serves 30. One serving contains 93 calories, 1g of protein, and 6g of fat. A mixture of bittersweet chocolate, hazelnuts, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 54 minutes. filled with Chocolate…..then drizzled with Chocolate Hazelnut Sauce.

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Grind the nuts with confectioners' sugar until powdery (do not make into a paste).

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Powdered Sugar

Nuts

Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy.

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Lemon Zest

Butter

Salt

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Spatula

Bowl

Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.

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Cocoa Powder

Dough

All Purpose Flour

Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets.

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Dough

Roll

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Baking Sheet

Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.

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Equipment you will use

Baking Paper

Oven

In a microwave-safe bowl, melt the chocolate in the microwave.

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Chocolate

Equipment you will use

Microwave

Bowl

Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.

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Chocolate

Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

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