Espresso Hazelnut Crisps

By ctozzi

Yield: Makes 36 (2 Inch Cookies)

Prep Time: 20 mins

Cook Time: 12 mins


A crisp, nutty cookie with a hint of espresso.

Ingredients

• 2 Cups All-purpose Flour
• 1 Cup Light Brown Sugar
• 2 Teaspoons Instant Espresso
• 3/4 Teaspoon Salt
• 1 Cup (2 Sticks) Chilled Unsalted Butter Cut Into Pieces
• 1 Teaspoon Baking Powder
• 1 Teaspoon Vanilla Extract
• 1 Cup Hazelnuts, Toasted, Skins Removed, Chopped

Details

Adapted from italianfoodforever.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Place the hazelnuts in a food processor and blend until fine.

Add the flour, sugar, espresso powder, baking powder, and salt and pulse until mixed.

Add the butter and vanilla, and pulse just until the dough comes together.

Place the dough onto a lightly floured surface and roll to a thickness of 1/2 inch thick.

Use a 2 inch cookie cutter and cut out as many cookies as you can.

Roll the scraps and cut out as many more cookies as you can.

Place the cookies on a prepared baking sheet and bake approximately 12 minutes or until the bottoms are golden brown and the cookies are set.

Cool completely and then lightly sift powdered sugar over the cookies. Store in an airtight container.