Chocolate plus hazelnuts equals gianduja a flavor you may have encountered in fine Italian chocolates.
2 1/2 dozen cookies
1 cup hazelnuts (Filberts)
1 cup sugar
1/4 cup unsweetened cocoa
1 square (1 ounce) unsweetened chocolate, chopped
1/8 teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Place hazelnuts in 9" by 9" inch metal baking pan. Bake 15 minutes, or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool. Line 2 large cookie sheets with foil.
2. In food processor with knife blade attached, process hazelnuts, sugar, cocoa, chocolate, and salt until nuts and chocolate are finely ground. Add egg whites and vanilla and process until blended.
3. Drop dough by rounded teaspoons, using another spoon to release batter, 2 inches apart, on prepared cookie sheets. Bake 10 minutes, rotating sheets between upper and lower racks halfway through baking, or until tops feel firm when pressed lightly. Cool on cookie sheets on wire racks.
4. Repeat with remaining cookie dough.
(based on individual servings)
Total Fat: 3 g
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 8 g
Protein: 1 g
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