Mocha-Nut Fudge Flats

Photo: Levi Brown

Yield:

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

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

Preparation

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.

Genevieve Ko,

Health

December 2013
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