Baking Classics
The Technique
Flourless Chocolate-Hazelnut Cookies
Flourless Chocolate-Hazelnut Cookies offer rich flavor & make a wonderful accompaniment to additional Christmas cookie favorites including Chocolate-Hazelnut Icebox Cookies & gingerbread classics. They are classified as drop cookies as all that is necessary is dropping the dough onto baking sheets once it has been blended. Toasted ground hazelnuts give these indulgent cookies exceptional taste so look for them with this step already accomplished so that a quick run through the food processor is all that is necessary to have them ready for recipe applications. Learn how to make a delicious cookie for holiday entertaining.
Flourless Chocolate-Hazelnut Cookies
makes 4 dozen
2/3 cup cocoa powder
2 2/3 cups powdered sugar
1/4 tsp kosher salt
2 1/4 cups toasted hazelnuts, chopped
4 room temperature egg whites
Preheat the oven to 325 degrees. Whisk together the cocoa powder, the powdered sugar, the salt & the hazelnuts in a large bowl. Fold in the egg whites & blend until the mixture has slightly thickened. Portion the dough with a small cookie scoop or a scant tablespoon measurement & place 12 on parchment paper-lined half sheet pans spacing 2-inches apart. Slightly flatten each dough mound with a small offset spatula. Bake 10 to 12 minutes or until puffed & small thin cracks appear on the surface of the cookies. Cool completely then carefully peel the paper away from the cookie bottoms.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Flourless Chocolate-Hazelnut Cookies
For larger cookies, use more dough when portioning them onto parchment paper-lined sheet pans leaving additional room for the cookies to spread during baking. A few extra minutes in the oven will have them set just so. Drop cookies are one of the most simple styles to prepare & are perfectly appropriate to serve most anytime. Accompany these gems with other favorites such as Bourbon-Molasses Oatmeal Cookies & Classic Chocolate Chunk Cookies.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Portion the dough with a small cookie scoop or a scant tablespoon measurement & place 12 on parchment paper-lined half sheet pans spacing 2-inches apart.
No. 2
Slightly flatten each dough mound with a small offset spatula.
No. 3
Bake 10 to 12 minutes or until puffed & small thin cracks appear on the surface of the cookies. Cool completely then carefully peel the paper away from the cookie bottoms.
The Tune
“The Best Thing For You” June Christy
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.