Espresso Hazelnut Cookies with Dark Chocolate Drizzle
These delicious buttery and crisp hazelnut cookies are infused with instant espresso powder, pipped into a beautiful cat tongue shape, and finished with a dark chocolate drizzle. This cookie recipe requires no chilling time. The batter can go from the bowl to the oven in a matter of minutes!
Ingredients
Espresso Hazelnut Cookie Dough:
- ½ cup (60 g) roasted blanched hazelnuts
- ½ cup + 2 tablespoons (75 g) unbleached all-purpose flour divided
- 1½ teaspoons instant espresso powder I recommend Medaglia d'Oro brand
- ¼ teaspoons kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted butter softened
- ¼ cup (50 g) granulated sugar
- ½ (25 g) large egg room temperature, see notes for tips
- ½ teaspoon pure vanilla extract
Dark Chocolate Drizzle:
- 2 ounces (60 g) bittersweet chocolate coarsely chopped
- ½ tablespoon (8 g) unsalted butter
Instructions
- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper or a silicone baking mat. Set aside.
- Prepare the Hazelnut Flour Mixture: Combine the blanched hazelnuts and two tablespoons (15 grams) of all-purpose flour in the bowl of a large food processor. Pulse the hazelnuts and flour together repeatedly until it forms an even, coarse meal (do not over pulse, or the nuts will clump and oil will begin to release and create nut butter). Set aside.
- Combine the remaining all-purpose flour, espresso powder, and salt in a small bowl, and whisk together.
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter at medium speed for 1 minute, or until creamy. Add the granulated sugar, and beat at medium speed for an additional 2 to 3 minutes, or until the mixture is light and fluffy. Add the egg and vanilla, and beat at low speed for an additional minute or so, scraping down the bowl to ensure all of the ingredients are evenly incorporated.
- On low speed, add the all purpose flour mixture and mix until just combined. Fold in the hazelnut meal with a spatula. Place the cookie batter in a pastry bag fitted with a large star tip. Pipe two-inch strips of dough onto the prepared baking sheets, leaving about 1½ inches between them. They should fit on one standard sheet pan.
- Bake for 12 to 14 minutes, rotating the sheet halfway, or until the edges begin to caramelize and lightly brown. Carefully transfer the cookies to a cooling rack and allow them to cool completely before decorating.
- Prepare Chocolate Drizzle: Combine the chopped chocolate and butter in a small microwave-safe bowl. Microwave the chocolate in 20 to 25 second intervals, stirring with a rubber spatula after each interval, or until the mixture has melted and is smooth. Place the cooled cookies on a wire rack set above a sheet of wax paper. Using a spoon or fork, drizzle the cookies with the warm, melted chocolate back and forth over the tops of the cookies. Don’t worry if it isn’t perfect! Refrigerate the cookies for 10 to 15 minutes, or until the chocolate has set completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips for Success:
- To halve an egg easily, whisk one full egg in a small bowl (it should be roughly 50 grams in weight). Use a kitchen scale or tablespoon to measure.
- You can also substitute the whole hazelnuts in this recipe with 60 grams of Bob’s Red Mill hazelnut meal.
Serving: 1serving, Calories: 125kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 58mg, Fiber: 1g, Sugar: 1g