Hazelnut and espresso cookies
Description
Delicious baked treats for the whole family. This recipe yields 36 cookies. To remove the skin from hazelnuts, spread them in a single layer on a baking sheet and roast in the oven at 120 degrees Celsius for 15 minutes. Then wrap the hazelnuts in a kitchen towel for 5 minutes, and rub them to remove the skins. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. In a medium bowl, mix together flour, baking soda, and salt. Set aside.
- 2
Step 2
2. In another bowl, use a mixer to beat the butter and sugar until creamy.
- 3
Step 3
3. Add eggs one at a time, beating after each addition. Add espresso powder and beat.
- 4
Step 4
4. Reduce the mixer speed to low, add the flour mixture and beat.
- 5
Step 5
5. Add the chopped hazelnuts and mix with a rubber spatula or wooden spoon.
- 6
Step 6
6. Spoon the prepared dough onto three baking sheets, spacing them 3.5 cm apart. Bake two sheets at a time until golden, about 12 minutes. Halfway through baking, rotate the sheets and switch their positions. Repeat with the remaining sheet.
- 7
Step 7
7. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.