Gianduia Buttons

Name: Gianduia Buttons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 100
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 113 grams 1/2 cup browned butter, cooled (see notes); 1 large egg white; 177 milliliters all-purpose flour; 118 milliliters ground toasted hazelnuts (see notes); 2 teaspoons instant coffee powder; 177 milliliters sugar; 2 Tbsps unsweetened cocoa powder; 1 teaspoon vanilla

Gianduia Buttons

Gianduia Buttons might be just the hor d'oeuvre you are searching for. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe makes 100 servings with 21 calories, 0g of protein, and 1g of fat each. It is a good option if you're following a vegetarian diet. A mixture of baking soda, ground hazelnuts, instant coffee powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a bowl, with a mixer on medium speed, beat browned butter and sugar until blended. Beat in egg white and vanilla until smooth, scraping down sides of bowl as needed.

Ingredients you will need

Egg Whites

Vanilla

Butter

Sugar

Equipment you will use

Blender

Bowl

In another bowl, mix flour, cocoa powder, coffee powder, and baking soda. Stir or beat into butter mixture until well incorporated. Stir in hazelnuts.

Ingredients you will need

Instant Coffee

Cocoa Powder

Baking Soda

Hazelnuts

Butter

All Purpose Flour

Equipment you will use

Bowl

Drop dough in 1/2-teaspoon portions, 1 inch apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake in a 350 oven until tops of cookies look slightly cracked, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Ingredients you will need

Equipment you will use

Spatula