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!!
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