Hazelnut Espresso Truffle Cookies: a perfect treat of sinful chocolate ganache sandwiched between two hazelnut espresso cookies. I found this recipe in America’s Test Kitchen’s “The Perfect Cookie Book”. Next time I would just buy the hazelnuts already skinned. That took way too long, and even though I like the taste, it took forever to roll the dough out to 1/8″ and actually my rolling pin only measure 1/6″, so that is the thickness of mine. These and Snickerdoodles, that I made yesterday will be delivered to our local Senior Apartments, for their Friday movie night.
- 1 cup hazelnuts, toasted and skinned
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 4 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
- 3 cups bittersweet chocolate chips
- Process hazelnuts in a food processor until finely ground, about 30 seconds.
- Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl.
- Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add egg and yolk, one at a time, espresso powder, and vanilla and beat until combined.
- Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down the bowl as needed.
- Transfer dough to counter and divide in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Let chilled dough soften on the counter, about 10 minutes. Roll 1 disk of dough into a 14-inch circle, about 1/8 inch thick, on a lightly floured counter.
- Using a 2 1/2-inch round cookie cutter, cut out 30 circles; space circles 1/2 inch apart on prepared sheets.
- Gently reroll scraps once, cut into circles, and transfer to prepared sheets.
- Bake until edges are lightly browned, about 7 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.
- Repeat with the second disk of dough. Let cookies cool completely.
- Heat cream in a small saucepan over medium heat until simmering. Place 1 3/4 cups chocolate chips in a bowl. Pour hot cream over chocolate chips; cover and let sit for 5 minutes. Whisk chocolate mixture until smooth. Refrigerate ganache, uncovered, stirring occasionally, until thickened, about 40 minutes.
- Spread 2 teaspoons of ganache over bottom half of cookies, then top with remaining cookies, pressing lightly to adhere.
- Microwave remaining 1 1/4 cups chocolate chips in a bowl at 50% power, stirring occasionally, until melted, 2 to 3 minutes. Drizzle chocolate over cookies and let set, about 30 minutes, before serving.