Ciao!! I use to be a big believer in the more the chocolate, the better the intensity. I never thought recipes just made with cocoa could do the trick, I didn’t think they would give me that rich chocolate taste that I was craving. But clearly, I was wrong.
The other night I thought back to cookie I use to LOVE! It’s from a famous pastry shops that use to be on the Upper East Side, where much of my childhood was spent. Most weekends I would treat myself to a cookie; it’s just the way it was. I wanted to try to recreate that cookie, which I knew only use cocoa powder. I also wanted to add my own Italian spin, hence the hazelnuts and espresso.
Some of you may recall my Eggland’s Best “Your Best Recipe Contest” winning Baci Espresso Cookies; this recipe is similar, except that this is flourless and made only with egg whites. This cookie is incredible, it’s very rich, slightly chewy, but in a good way, almost like a meringue and surprisingly intense. The outside sets and cracks beautifully and the inside is a little gooey, the nuts add a great great. Try this cookie. You won’t be disappointed.
Flourless Chocolate Hazelnut Cookies
Makes 9 medium size cookies
1 ½ cups of confectioners’ sugar
¼ cup dark cocoa powder plus 1 tbsp.
1/8 tsp. salt
1 tsp. espresso powder
2 egg whites
½ tsp. hazelnut extract
½ tsp. vanilla extract
Coarse sea salt
Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper and treat with cooking spray.
Mix in a large bowl your hazelnuts, confectioners’ sugar, cocoa powder, salt and espresso powder. Add your eggs whites, hazelnut and vanilla extract. Using an electric mix, mix until combined and wet for around 2 minutes. I like to use an ice cream scoop to scoop the batter out and make them all uniform. Top the cookies with a sprinkling of coarse sea salt. Bake for 15-17 minutes, you want the tops of the cookies to crack. Serve immediately and enjoy!! Buon Appetito!!