Chocolate Hazelnut Cookies

Recipe:

Ingredient Notes:

• Nuts. This recipe calls for hazelnuts. It is better if they are without skin (I have described how to remove it in this post).
  As an alternative to hazelnuts, you can use cashews, almonds, or pistachios. In all cases, it is better if the nuts are not toasted.
• Flour. Fot this recipe you need not strong flour. Any all-purpose flour with about 10% protein content will do. Even better is cake flour with a protein content of 8-9%. Stronger bread flour will make the dough stiffer, which is undesirable.
• Butter. In this case, it is better to use butter with a fat content of 80% and higher.
• Cocoa powder. I use alkalized (also known as Dutch processed) cocoa powder, but regular cocoa powder will also work. The difference is that it will give a less intense color than alkalized. Nesquik and similar instant cocoa drinks will not work here.
• Sugar. It is better to use ordinary white sugar with small crystals, which dissolve better and faster in the dough.

Let’s start cooking.

Chop the nuts with a knife, not very finely.

Combine the room temperature butter with the sugar, salt and vanilla sugar. Whisk until creamy (the sugar will not dissolve completely, this is normal).

Add flour sifted with cocoa and knead to form a dough.

Transfer to a bowl, cover with cling film and chill for 30-40 minutes.

Divide the cooled dough into balls. Roll in the nuts and press lightly.

Transfer to a baking sheet lined with parchment paper or silicone mat.

Bake in a preheated oven at 180 °C for about 15 minutes.

Allow cookies to cool and serve.

Bon appetit!

This Chocolate Hazelnut Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!