The recipe calls for 4.5oz "about a cup". 4.5oz is nowhere near a cup. I followed the latter part of the instruction and ruined the recipe.
Photo: Randy Mayor; Styling: Leigh Ann Ross
With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.
Yield: 28 cookies (serving size: 1 cookie)
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Amount per serving
- Calories: 104
- Fat: 6.5g
- Saturated fat: 2.7g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 1.6g
- Carbohydrate: 10.9g
- Fiber: 0.8g
- Cholesterol: 23mg
- Iron: 0.6mg
- Sodium: 46mg
- Calcium: 11mg
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon instant espresso (optional)
- 1/2 teaspoon vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (such as Nutella)
- 1. Preheat oven to 350°.
- 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
- 3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
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