Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder you blitz in the food processor.
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 16 filled cookies |
Ingredients
- 3/4 cup blanched (skinned) toasted hazelnuts
- 3 tablespoons Dutch process cocoa powder
- 2 cups confectioners’ sugar
- 3 large egg whites, at room temperature
- 1/8 teaspoon fine salt
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Line 2 baking sheets with parchment paper.
- Put the hazelnuts, cocoa powder and 1 cup of the confectioners’ sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn’t pass through the strainer.
- Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners’ sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
- Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 163 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 33 mg |
Reviews
I couldn’t find the hazelnuts, but I got Macadamia nuts, does anyone know were I could get some?
This was delicious. I used macadamia nuts since I couldn’t find hazelnuts and it was delicious. Would definitely recommend
I’m in love with it. Me and my dad are able to cook and have fun in the kitchen.
– From Makayla (The ten year old)
– From Makayla (The ten year old)