- Yield servings
Chocolate and hazelnut is a delectable flavor combination. Although these chewy-crisp (and gluten-free) cookies are delicious on their own, you can make them even more elegant by sandwiching two together with some melted chocolate.
- 1 cup hazelnuts (filberts; 5 ounces)
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1 ounce unsweetened chocolate, chopped
- 1/8 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Toast and skin hazelnuts (page 33). Line two large cookie sheets with foil.
- In food processor with knife blade attached, process hazelnuts, sugar, cocoa, chocolate, and salt until nuts and chocolate are finely ground. Add egg whites and vanilla and process until blended.
- Drop dough by rounded measuring teaspoons, using another spoon to release dough, 2 inches apart, on prepared cookie sheets. Bake until tops feel firm when pressed lightly, 10 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool cookies on cookie sheets on wire racks. Repeat with remaining dough.
- Store cookies in cookie jar up to 3 days.
Reprinted with permission from Good Housekeeping’s The Cookie Jar Cookbook: 65 Recipes for Classic, Chunky and Chewy Cookies, Hearst Books, 2011