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Espresso and Hazelnut Cookies Bash

2 cups hazelnuts, de-skinned and chopped coarsely
3 tablespoons instant espresso powder
2 large eggs
12 cup light brown sugar, packed
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons unsalted butter, at room temperature


Preheat oven to 375F. Mix together flour, baking soda and salt in a bowl. Beat eggs one at a time in another bowl until light and fluffy. Add butter and sugar and mix to combine. Fold in expresso powder. Now, add the flour mixture to the wet mixture, slowly, using a mixer on low speed. Fold in nuts with a wooden spoon. Drop heaped tbsps. of the prepared mixture onto 3 baking sheets. Space each piece of mixture 1 1/2 inches apart. Bake cookies in 2 sheets first for about 12 minutes. Once the cookies have been baked for 6 minutes, rotate sheets front to back and from top to bottom. Repeat with the third sheet. Cool cookies for 2 minutes on sheets and then transfer to a wire rack to cool fully. Store in an airtight container for 3 days or serve at once.

Source: www.food.com