Chocolate Hazelnut Sandies
A food processor makes this chocolate cookies so easy to make.
Ingredients
- 1 1/2 cups ground hazelnuts
- 1/4 cup confectioners sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup packed light brown sugar
- 1 1/2 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2 inch cubes
- 1 large egg yolk
- 1/2 cup hazelnuts, optional garnish
Instructions
- Process ground hazelnuts, confectioners sugar, light brown sugar, and cocoa powder in a food processor for about 20 seconds.
- Add flour and salt, pulse for an additional 5 seconds to combine. Scrape down sides if necessary. Add the butter pieces over the dry ingredients and pulse until dough resembles damp sand for about 18 seconds.
- While machine is running add the egg yolk and process until the dough comes together and forms a ball, approximately 20 seconds.
- Cut two sheets of parchment paper. Divide dough in half, form two 4-inch thick logs and wrap each with a sheet, and place in refrigerator to chill for at least 2 hours.
- When ready to bake, preheat oven to 325°F. Line two baking sheets with parchment paper or Silpat's.
- Unwrap dough logs, with a sharp knife slice 1/4 inch thick cookies. Place cookies on baking sheets spaced about 3/4 inches apart. Press an unsalted roasted hazelnut in the center of each cookie if desired.
- Bake for about 17 minutes, rotating the pan halfway through. Allow cookies to cool on the cookie sheet for 3 minutes then transfer to a wire rack until they have cooled completely.
Notes
Recipe adapted from Daydreamer Desserts
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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