Hazelnut Lovers’ Cookies

  1. Preheat oven to 350u0b0F/180u0b0C/gas 4. Line two cookie sheets with parchment paper and set aside.
  2. Add 1 cup (150g) of hazelnuts to your KitchenAid(R) K400 Blender. Cover the blender, select "Ice Crush" setting and let blender run through the setting. Use a rubber spatula scrape down the sides, then blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 about 15-30 seconds, or until hazelnuts are finely ground.
  3. Pour hazelnut flour into a medium mixing bowl. Add all purpose flour, cocoa powder, espresso powder, and salt. Whisk to combine and set aside.
  4. Add half of the softened butter to the blender along with 1/3 of the sugar. Blend on speed 4 for 3 seconds, then scrape down the sides and stir with your rubber spatula. Add the remaining butter and another 1/3 of the sugar, then blend again on speed 4 for 3 seconds. Scrape down the sides of the blender and stir again before adding the last 1/3 of the sugar. Blend on speed 4 for 3 seconds two more times, stopping the blender in between to scrap and stir the mixture.
  5. Remove the lid cap and add egg yolk, whipping cream, hazelnut liqueur, and vanilla extract to blender. Replace the lid cap and pulse 3 times to mix, using your rubber spatula to scrape down sides after each pulse.
  6. Remove the lid and add the hazelnut flour mixture to the blender a third at a time, quickly pulsing 5 times after each addition and scraping down sides of blender with your rubber spatula as needed.
  7. Transfer dough to a medium mixing bowl, then cover with plastic wrap and chill for at least two hours. (Note: the dough will be very sticky.)
  8. Place remaining 1/2 cup (83g) hazelnuts in large ziploc bag and use a rolling pin to crush into small pieces. Place into small bowl and set aside.
  9. Remove chilled dough from the freezer and use your hands to form into 1" balls. Roll the balls in the crushed hazelnuts and place 2-in apart on lined baking sheets (12 cookies per pan).
  10. Bake 10-12 min, or until cookies are still soft but dry to the touch. Let cookies cool on baking pans for 5 minutes and then transfer to a baking rack to cool completely.
  11. Make the chocolate drizzle. In a microwave-safe bowl, add chocolate chips and coconut oil. Microwave on high in 30-second intervals until smooth, stirring chocolate between each interval. (Depending on power of the microwave, this could take 2-3 cycles.)
  12. Use a spoon to drizzle each cookie with melted chocolate. Do not store cookies until chocolate is fully set (at least 30 minutes).
  13. NOTES: You can purchase dry roasted hazelnuts, or roast raw hazelnuts. To roast hazelnuts; spread nuts in a single layer on a baking sheet. Bake at 275u0b0F/135u0b0C for 15-20 minutes. Let nuts cool for 10 minutes before adding to the blender.
  14. When mixing the butter and sugar take care to incorporate all the butter into the sugar-you are looking for a light, fluffy texture. This will yield a light, moist cookie.
  15. Once formed into balls and rolled in the crushed hazelnuts, the cookie dough can be placed in a ziploc bag and kept in the freezer for up to 2 months. Simply remove from the freezer and bake dough balls from frozen. Note: you may need to add 5-10 minutes of baking time.
  16. Cookies will keep for 5 days in an airtight container stored at room temperature.

flour, cocoa, espresso powder, salt, butter, sugar, egg yolk, heavy whipping cream, hazelnut liqueur, vanilla, semi sweet chocolate chips, coconut oil

Taken from www.yummly.com/recipe/Hazelnut-Lovers-Cookies-9038427 (may not work)

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