Cookies with chocolate and hazelnuts
Description
This recipe will yield about two dozen cookies. Hazelnuts can be substituted with 3/4 cup chopped almonds.
Instructions
- 1
Step 1
1. Toast the hazelnuts and remove their skins. Mix the hazelnuts, sugar, flour, and salt in a food processor until finely ground. Be careful not to over-process the mixture into a paste. Transfer the mixture to a bowl and stir in the melted butter and egg. Cover the bowl and refrigerate for about 30 minutes.
- 2
Step 2
2. Preheat the oven to 175 degrees with the rack in the center. Line two baking sheets with parchment paper. Shape the chilled dough into small balls and place them on the baking sheet.
- 3
Step 3
3. Then place in the refrigerator for 10 minutes.
- 4
Step 4
4. Press one piece of chocolate into the top of each ball and bake until lightly golden, 10 to 12 minutes. Be careful not to burn the cookies. Let cool on a rack.
- 5
Step 5
5. As an alternative, instead of chocolate, you can use jam. In this case, chill the balls for 10 minutes longer. Then make an indentation in the center of each ball using your thumb or index finger, or the rounded end of a wooden spoon. Fill the indentation with 1/4 teaspoon of jam. Store the cookies in an airtight container at room temperature for up to 3 days.