Mocha-Nut Fudge Flats

Mocha-Nut Fudge Flats
Photo: Levi Brown


Yield: About 24 (serving size: 2 cookies)

Recipe Time

Prep: 15 Minutes
Bake: 10 Minutes

Nutritional 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


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


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.