It’s no secret that when it comes to sweets, hazelnut and chocolate is definitely my favorite combination. When I’m at a gelateria it’s hard for me to break away from nocciola and cioccolato and order anything else. Before leaving Italy I always stock up on chocolate bars studded with hazelnuts. Is anyone going over there soon? I’m almost out of my stash…
I apologize for posting this recipe in metric, but I found it on an Australian blog and when I made them I followed the recipe using a scale to weigh the ingredients, rather than converting the measurements to cups and ounces. I’ve gotten used to using a scale and highly recommend purchasing one for baking.
This dough is pretty easy to work with and you can roll the scraps together and use all of it. The cookies are delicate and crumble easily so be sure to let them cool thoroughly on a rack when you remove them from the oven. I dipped half the batch in chocolate and froze the rest of the cookies. I had planned on dipping these too but I’ve been sneaking them from the freezer and eating them as is and they are just as delicious without the chocolate.
Hazelnut Chocolate Cookies
80gr ground hazelnut
200gr unsalted butter, soften and diced
60gr finely ground brown sugar
200gr chocolate for dipping (optional)
In a bowl mix with your hand all the ingredients to form a smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes to one hour. Line two baking sheets with parchment paper. Preheat oven to 350°F. Roll down the dough on a lightly floured work surface and cut out cookies. Bake for 10-12 minutes or until lightly golden. Remove carefully from oven (they will be still soft) on to a cooling rack. Melt chocolate in a water bath and dip half cookie in it or alternatively just coat with a spatula half of each cookie with chocolate.