Coffee and Hazelnut Cookies

in

Perfect as a sweet addition to your holiday cheese platter, we have Chef Kyla Eaglesham to thank for this tasty cookie recipe.

Coffee and Hazelnut Cookies

Makes 45 x 2-inch cookies

Ingredients:

2 cups all purpose flour
1 cup hazelnuts (whole)
3/4 cup sugar
1/4 tsp salt
2 tsp fresh finely ground medium-roast coffee beans, plus 45 whole beans
14 tbsp unsalted butter (1 cup less 2 tbsp??)
1 1/2 tsp pure vanilla extract

Method

1. Combine the flour, hazelnuts, sugar and salt in the bowl of a food processor and pulse until the hazelnuts are finely ground.

2. Add the ground coffee and pulse to mix.

3. Add the butter and pulse until the mixture is crumbly.

4. Drizzle in pure vanilla extract and pulse until the dough begins to clump up around the blade.

5. Remove the dough and press it into a ball. Knead a few times to complete the mixing.

6. At this point, you can either roll the dough into a 12×2 inch log or divide the dough in half and form into 2 flat patties.

7. Wrap it and refrigerate at least two hours (or overnight).

8. Preheat your oven to 350 F.

9. If you rolled the dough into a log, cut into 1/4 inch slices and place on ungreased sheets 1 inch apart.
Press a coffee bean into the center of each cookie.

10. If you formed the flat patties, roll the dough between two pieces of wax paper to a thickness of 1/4 inch.
Using cookie cutters, cut out cookies and place on ungreased sheets 1 inch apart.
Press a coffee bean into the center of each cookie.

11. Bake until golden at the edges, 14-16 minutes. Let cookies firm up at room temperature before you transfer to a rack.

12. Cookies can be stored in an airtight container for at least a month!

 

Brought to you by

Becel

Also on CBC