Chocolate cookies with hazelnuts
Description
Recipe for cocoa, espresso, and hazelnut biscuit cookies. This recipe yields approximately 60 cookies.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spread the hazelnuts on a baking sheet and roast in the oven for about 10 minutes, until golden brown. If the hazelnuts are still pale, continue baking until the skins crack, then remove from the oven and wrap in a clean towel. Rub the hazelnuts to remove the skins, then set the roasted nuts aside. Sift together flour, cocoa powder, espresso, salt, baking soda, and baking powder; set aside. Lightly beat the eggs in a bowl with a whisk or mixer. Reserve 2 tablespoons of the egg mixture. Beat the sugar with the remaining egg mixture. Add the flour mixture and mix to form a soft dough.
- 2
Step 2
2. Divide the dough in half and place one part on a floured work surface. Roll it into a circle and spread half of the nuts over the dough, pressing them into the surface.
- 3
Step 3
3. Roll the dough into a log about 5 cm in diameter and 30-37 cm in length. Place on a baking sheet lined with parchment paper and repeat with the remaining dough. Brush both logs with the egg mixture. Place in the oven and bake for about 15 minutes, until the logs become firm. This may take longer.
- 4
Step 4
4. Place the rolls on a cutting board and slice them diagonally into 2.5–3.5 cm thick pieces. Return the slices to the baking sheet and bake for another 20 minutes, until they are dry. Let cool completely before serving.