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Mocha-Nut Fudge Flats

Photo: Levi Brown
Prep time 15 mins
Bake time 10 mins
Yield Yield: About 24 (serving size: 2 cookies)

Ingredients

  • 1/4 cup hazelnuts, skins removed
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 large egg white
  • 1 tablespoon strong brewed coffee, cooled

Nutrition Information

  • calories 43
  • fat 2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 17 mg
  • calcium 6 mg

How to Make It

  1. Place racks in top and bottom thirds of oven; preheat to 350ºF. Line 2 large baking sheets with parchment and mist with cooking spray.

  2. On a rimmed baking sheet, toast nuts, stirring halfway through, until golden brown, 8 to 10 minutes. Transfer to a bowl to cool. When cool enough to handle, chop finely.

  3. Sift confectioners' sugar, cocoa and salt into a bowl. Stir in egg white and coffee until just smooth. Do not overmix.

  4. Drop teaspoonfuls of dough on lined baking sheets, 2 inches apart. Sprinkle with nuts. Bake, switching sheets halfway through, until puffed and tops are set, about 10 minutes. Let cool completely on sheets on wire racks.