Chocolate-Filled Hazelnut Cookies
- Level: Intermediate
- Yield: 30 filled cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 98
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 9
- Sodium
- 11
- Total: 54 min
- Prep: 30 min
- Cook: 24 min
Ingredients
3/4 cup hazelnuts, toasted, skins removed
1 cup confectioners' sugar
1 stick plus 1 tablespoon unsalted butter, softened
1/4 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 cup cake flour
1 level tablespoon cocoa powder
3 ounces bittersweet chocolate, chopped
Directions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
- Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
- Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. 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.
- In a microwave-safe bowl, melt the chocolate in the microwave.
- 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.
- Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.