Yield: 3 dozen
|½ cup||Unsalted butter|
|1 cup||Ground toasted hazelnuts|
|1 cup||Unbleached flour|
|1 ounce||Bittersweet chocolate,|
|1 tablespoon||Instant coffee powder|
|2 teaspoons||Hot water|
|36||Skinned toasted whole|
|½ cup||Powdered sugar|
|1 tablespoon||Unsweetened cocoa powder|
Cream the butter and sugar in a mixer bowl. Combine the ground hazelnuts, flour, and chocolate and stir into the butter mixture.
Dissolve the coffee in the water and stir into the butter mixture.
Preheat oven to 325 degrees. Shape the dough into balls, using about 2 T of the dough for each cookie. Place on ungreased cookie sheets and press a whole hazelnut into the center of each ball. Bake the cookies until lightly colored, about 15 minutes. Let cool. Combine the powdered sugar and cocoa and sift over the cookies. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 04-27-95