• 3 Ratings

In the Piedmont region of Italy, the duo of chocolate and hazelnuts flavor all kinds of desserts. Serve these yummy treats with an after-dinner espresso.

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Ingredients

Directions

  • In a medium bowl stir together flour, cocoa powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the nuts. Cover and chill dough about 1 hour or until easy to handle.

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  • Preheat oven to 350°F. Shape dough into 3/4-inch balls. Roll balls in coarse sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to circles about 1 1/4 inches in diameter.

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  • Bake for 6 to 8 minutes or just until tops are firm. Transfer to a wire rack; cool.

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  • Spread a rounded 1/2 teaspoon of the White Chocolate-Hazelnut Filling on the bottom of each of half of the cookies. Top with the remaining cookies, bottom sides down.

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Nutrition Facts

87 calories, 6 g fat (3 g saturated fat, 14 mg cholesterol, 39 mg sodium, 6 g carbohydrates, 0 g fiber, 1 g protein.

White Chocolate-Hazelnut Filling

Ingredients

Directions

  • In a small saucepan, heat and stir white chocolate and whipping cream over low heat until just melted. Remove from heat. Stir in finely chopped toasted hazelnuts.

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Reviews

3 Ratings
  • 5 Rating Star 2
  • 4 Rating Star 1