Mocha-Nut Fudge Flats

Yield: Yield: About 24 (serving size: 2 cookies)
Recipe from Health

Recipe Time

Prep Time:
Bake: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 43
  • Fat: 2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 17mg
  • Calcium: 6mg

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. 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. 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. 3. Sift confectioners' sugar, cocoa and salt into a bowl. Stir in egg white and coffee until just smooth. Do not overmix.
  4. 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.
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