Chocolate Hazelnut Tea Cakes
I turned my mother's recipe for Russian Teacakes into a lovely chocolate version and added hazelnuts to richen it, not that it needed it!
1 cup (2 sticks) butter, slightly softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/3 cup dutch processed cocoa
1/3 cup finely chopped hazelnuts
Powdered sugar for rolling
OR melted chocolate to drizzle over the top
Preheat the oven to 350°. Have silpat or parchment covered sheet pans ready. Or you can also use ungreased sheet pans.
In a mixing bowl, cream the butter until soft, add the powdered sugar and cream until smooth and light, about 1 minute. Scrape the bowl.
Gradually add the cocoa and flour, then add the nuts. Stir until evenly combined.
Scoop the dough into 1-inch balls. I like to use my #100 scoop for small cookies or #70 for small, but slightly larger cookies. Round and place 2-inches apart on sheet pans.
Bake until firm, about 10 minutes. It will be tough to tell by color as they are dark chocolate cookies. They should hold up to a squeeze and be able to be picked up gently.
If you want to roll them in powdered sugar have that ready in a bowl when they come out of the oven. Allow to stand for 1 minute, then roll in sugar while very hot. When cool, roll again in powdered sugar. OR, allow the cookie to cool and drizzle melted semi-sweet or milk chocolate over the tops.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have also finished these cookies by setting them onto a cooling rack over a sheet pan and then pouring a spoon of warm chocolate ganache over the top and let it drizzle down the sides. It is a nice contrast from the Russian Teacakes which are white and powdered.
These cookies are very hazelnutty. If you wish to cut down on this flavor, cut the nuts in half and add the other half of chopped almonds.
|
Â
Â
Â
|
member logon
