One of the easiest appetizers you’ll ever make, this dish is always a hit with guests. Pretzel sticks, apple slices, crackers, and crostini are a few suggested accoutrements.
| Prep Time: | 1 hr |
| Cook Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 156 |
| Yield: | 13 dozen cookies |
Ingredients
- 1 cup shelled hazelnuts
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- ¾ cup potato starch
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 ⅛ cups butter
- ¼ cup unsweetened cocoa powder
- ¼ cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread the hazelnuts out in a single layer on a baking sheet. Roast in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. Allow nuts to cool completely.
- When the hazelnuts are cool, transfer to a food processor or blender. Cover and pulse until ground, although not too fine since this will give a more interesting texture.
- In a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners’ sugar. Measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. Divide into 8 portions and roll each one into a log about 1 inch in diameter. Stir together the cocoa powder and white sugar; place on a plate. Roll each piece of dough in the cocoa and sugar mixture. Wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
- Bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.
Nutrition Facts
| Calories | 30 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 13 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I love baking with potato starch.. gives cookies sucha delicate bite. A friend mentioned these would be awesome half dipped in chocolate.. and agree.. next time
These things are pretty tasty. I substituted the potato starch for corn starch because I couldn’t find potato starch at the grocery. Not too sweet which is how I like them.