It’s definitely the season for baking homemade cookies. These ones are made with ground hazelnuts and cocoa, among other ingredients. They are then covered with a delicious coffee glaze! Enjoy!
Prep Time: 30 minutes
Rest Time: 1 h
Baking Time: 10-15 minutes at 320 °F (160 °C)
Difficulty: easy
Yiel: 50 cookies
Ingredients
For the dough
- 7 oz white flour (200 g)
- 3.5 oz ground hazelnuts (100 g)
- 1/2 cup icing sugar (80 g)
- 2 tablespoons cocoa powder
- 1 pinch of salt
- 7 oz cold butter, cut into small pieces (200 g)
- 1 tablespoon instant coffee powder
- 1 tablespoon hot water
For the glaze
- 1/3 cup powdered sugar (50 g)
- ½ teaspoon instant coffee powder
- 1 ½ tablespoons hot water
Instructions
Start by preparing the dough: In the bowl of a food processor, mix all the ingredients until you obtain a smooth mixture. Shape the dough into a ball, cover it, and set aside in a cool place for about 1 hour.
Preheat the oven to 320 °F (160 °C).
Shaping: shape the dough into finger-thick rolls, then cut them into pieces approx. 0.8 inch (2 cm) long.
Roll them into thinner rolls and bend them into half-moon shapes.
Place them on a baking sheet lined with parchment paper.
Bake for 10-15 minutes. Leave the half-moons to cool on the baking sheet outside the oven, then place them on a wire rack and leave to cool completely.
Icing: mix the icing sugar, coffee powder, and water in a small bowl.
Glaze the half-moons, spreading the glaze randomly.
The cookies can be stored in an airtight container for about 2 weeks.
