Italian Chocolate Hazelnut Cookies

Name: Italian Chocolate Hazelnut Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 220 grams packed brown sugar; 220 grams packed brown sugar; 3 Tbsps cornstarch; 250 grams all-purpose flour; 80 grams hazelnuts - toasted, skinned and coarsely chopped; 4 teaspoons instant espresso powder; 1 teaspoons salt; 57 grams semisweet chocolate; 227 grams unsalted butter, cubed; 1 teaspoon vanilla extract; 2 Tbsps hot water

If you want to add more Mediterranean recipes to your recipe box, Italian Chocolate Hazelnut Cookies might be a recipe you should try. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 90 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 48. Not a lot of people really liked this dessert. Head to the store and pick up espresso powder, vanillan extract, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Italian Hazelnut Cookies, Light, Crispy Italian Hazelnut Cookies, and Italian Chocolate Hazelnut Spread (Homemade Nutella).

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor.

Ingredients you will need

Instant Espresso

Brown Sugar

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Food Processor

Add nuts; blend until finely chopped.

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Nuts

Transfer dough to floured work surface. Knead just until dough comes together.

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Dough

Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.

Ingredients you will need

Dough

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Tart Form

Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes.

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Oven

Transfer to a rack and let cool for 2 minutes then remove sides of pan.

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Frying Pan

Cut each shortbread round into 24 wedges. Cool completely.

Ingredients you will need

Shortbread Cookies

Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan.

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Instant Espresso

Water

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Sauce Pan

Add chocolate. Stir over medium-low heat until chocolate is smooth.

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Chocolate

Remove from heat. Cool slightly.

Drizzle chocolate mixture over cookies.

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Chocolate

Let stand until chocolate sets.

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Chocolate

Equipment

Ingredients

Servings:

220grams

packed brown sugar 220grams

packed brown sugar 3Tbsps

cornstarch 250grams

all-purpose flour 80grams

hazelnuts - toasted, skinned and coarsely chopped 4teaspoons

instant espresso powder 1teaspoons

salt 57grams

semisweet chocolate 227grams

unsalted butter, cubed 1teaspoon

vanilla extract 2Tbsps

hot water

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try Famille Vincent Cremant de Bourgogne. Reviewers quite like it with a 4 out of 5 star rating and a price of about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.