1/2 c Unsalted butter 1 tb Instant coffee powder
3 tb Sugar 2 ts Hot water
1 c Ground toasted hazelnuts 36 Skinned toasted whole
1 c Unbleached flour Hazelnuts
1 oz Bittersweet chocolate, 1/2 c Powdered sugar
Finely grated 1 tb 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.
Yields
3 dozen