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Espresso-Hazelnut Russian Wedding Cakes




Source of Recipe


Internet


List of Ingredients




YIELD : 4 Dozen Cookies

Cookies
1 cup whole hazelnuts
2 tablespoons sugar
1/2 cup (1 stick) butter, softened
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon finely ground coffee, preferably espresso
1 cup all-purpose flour

Coating
1 cup confectioners' sugar
1 teaspoon finely ground coffee, preferably espresso


Recipe



1. Preheat the oven to 350 degrees F, with a rack in the middle.

2. Make the cookies: Spread the hazelnuts on a baking sheet. Toast for 15 to 20 minutes, or until the smell permeates the air. To see if the nuts are toasted, cut one in half; it should be golden brown in the center. Remove from the oven; let cool slightly. To remove the skins, place the nuts in a tea towel, cover with another towel and rub; the skins will slip off.

3. Finely chop the hazelnuts in a food processor with 1 tablespoon of the granulated sugar. The sugar helps prevent the nuts from turning into paste. Set aside.

4. In a large bowl, with an electric mixer on medium speed, cream together the butter, the remaining tablespoon granulated sugar and the confectioners' sugar, about 1 minute. With the mixer running, add the vanilla and ground coffee and blend for about 1 minute more.

5. Add the flour and hazelnuts together and mix well on medium speed. The dough should be firm and not sticky, and should form a ball around the mixing paddle or beaters.

6. Form the dough into two 12-inch-long logs. Cut each log into 24 even pieces. Roll each piece into a ball and place on an ungreased baking sheet (or a baking sheet lined with foil or parchment paper) about 1/2 inch apart.

7. Bake for 15 to 20 minutes, or until firm and lightly golden.

8. Meanwhile, make the coating: Combine the confectioners' sugar with the coffee in a small paper or plastic bag.

9. When the cookies are done, immediately place 3 or 4 cookies at a time in the bag and shake to coat. Cool on a rack. After the cookies are cool, repeat the coating procedure. Store in an airtight container for up to 1 week or freeze for up to 4 months.