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Hazelnut Espresso Truffle Cookies




Source of Recipe


blueribbonrecipes






List of Ingredients



• Cookies:
  
• 1 1/2 cups shelled hazelnuts
  
• 2 1/2 cups flour
  
• 1/4 teaspoon baking powder
  
• 1 1/4 cups superfine sugar, see note
  
• 2 sticks (1 cup) unsalted butter, softened
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 1 egg yolk
  
• 2 teaspoons vanilla
  
• 1 tablespoon plus 1 teaspoon instant espresso powder
  
• Truffle filling:
  
• 1 container (1/2 pint) whipping cream
  
• 9 ounces milk chocolate, finely chopped
  
• 5 ounces semisweet chocolate, finely chopped
  
• Decorating trim:
  
• 8 ounces semisweet chocolate chips
  






Instructions



1. Heat oven to 350 degrees. Place hazelnuts on a baking sheet; roast until golden brown, about 14 minutes. Remove from oven; rub briskly in a clean towel while still warm to remove most of the skins. Let cool
   completely. Finely chop nuts; set aside. Sift the flour and baking powder together in a medium bowl; set aside.
   
2. Beat the sugar, butter and salt in large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in whole egg, egg yolk
   and vanilla until mixed; beat in espresso powder until mixed. Reduce mixer speed to low; beat in reserved nuts.
   
   
3. Beat reserved flour mixture into batter until just mixed. Divide dough in half; shape into 2 discs. Wrap each disc in plastic wrap; refrigerate until firm, about 1 hour.
   
   
4. Meanwhile, for truffle filling, heat the cream in a small saucepan over medium heat just to a boil; remove from heat. Place chopped chocolate in a
   medium bowl; add cream, stirring until chocolate melts and mixture is smooth. Refrigerate, uncovered, occasionally stirring, until chocolate
   thickens and is spreadable, about 45 minutes.
   
   
5. Heat oven to 375 degrees. Divide one disc in half; return 11/2 discs to refrigerator. Roll out the half disc on a lightly floured board to 1/8-inch thick. Cut into trees or other shapes with cookie cutter; place cookies 1/2-inch apart on parchment-lined baking sheet. Bake until edges just begin to brown, about 7-8 minutes. Cool on sheet 1 minute; transfer cookies to wire rack to cool completely. Repeat with remaining dough.
   
   
6. Spread truffle filling on the bottom of 1 cookie; place a second cookie on top of the filling, sandwich style. Place filled cookies on wire rack to cool. Repeat with remaining cookies. (If chocolate thickens too much before cookies are filled, set the bowl in a larger bowl of hot water and stir to soften.)
   
   
7. For decoration, heat chocolate chips in a saucepan over very low heat, stirring constantly; spoon into a pastry bag fitted with a fine writing tip. Pipe thin lines of chocolate back and forth over the top of each cookie; place sheets of cookies in freezer until chocolate sets, about 10 minutes. Store cookies in airtight containers in refrigerator, 5-7 days, or
   freeze up to 3 months.
   
   






Final Comments


Yield: 40 cookies

Note: Superfine sugar is sold in supermarket baking sections; you also can process regular sugar in a food processor for 30 seconds.