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Espresso Cookies

Espresso Cookies

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup unsalted butter, at room temperature
3 tablespoons granulated sugar
1 cup ground toasted hazelnuts/PLANTERS Walnuts
1 cup all purpose flour
1 oz bittersweet BAKER'S chocolate, grated fine
1 tablespoon instant coffee powder
2 teaspoon s hot water
36 skinned, toasted whole hazelnuts/PLANTERS Walnuts
1/2 cup powdered sugar (optional)
1 tablespoon BAKER'S unsweetened cocoa powder (optional)
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Let's Make It
Preheat the oven to 325 degrees F. In the bowl of a mixer, cream the butter and sugar.
In a separate bowl, stir together the ground hazelnuts, flour, and chocolate. Stir into the butter mixture.
In another bowl, pour the coffee powder and water, stirring until the powder is dissolved. Stir into the butter mixture.
Scoop up about 2 teaspoons of the cookie dough and shape into a ball. Place on a cookie sheet. Repeat until there is an entire tray of balls. Press a whole hazelnut into the top of each ball.
Bake about 15 minutes, or until golden. Allow the cookies to cool on the cookie sheet for 1 minute, then remove to a wire rack to cool completely.
In a clean bowl, stir together the powdered sugar and cocoa and sift it over the cookies, if desired.
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