Hazelnuts do double duty in this cookie recipe.
Hazelnut flour adds nuttiness to the dough, while chocolate-hazelnut spread is used for the filling.
A touch of fresh orange zest and juice adds a sweet note to balance the nut and chocolate flavors.
Photo: William Dickey
Line a baking sheet with parchment paper.
Mix in vanilla and orange juice.
Roll the dough into balls, about 1 tablespoon per cookie, and place on the prepared baking sheet.
Bake the cookies until lightly puffed on top and golden on the bottom, 12 to 15 minutes.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Spoon chocolate-hazelnut spread into a pastry bag and pipe into the indentation of each cookie.
(Alternatively, spoon into a sealable plastic bag and snip off one corner.)
Sprinkle the cookies with flaky salt.
Equipment
Parchment paper
Tip
Hazelnut flouris made from whole raw hazelnuts.
It adds a sweet, nutty flavor to baked goods.
Find it in major grocery stores with brands such as Bob’s Red Mill.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
