Slow Sunday Baking

It is time for our Slow Sunday Baking. Once again we are trying a recipe out of 'Dolce Italiano' by Gina De Palma. This cookie recipe combines to great flavors, bittersweet chocolate and hazelnuts.


I knew that finding the hazelnuts would not be easy. I had looked at the Piggley Wiggley once before~ no luck there. I headed this time straight to Whole Foods. Bingo! I did use Hershey cocoa... even though Gina suggests 'dutched' cocoa for it's less acidic nature. I'm on a budget~ Hershey's would have to do.
BitterSweet Chocolate and Hazelnut Cookies
2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup hazelnuts
1 cup unsalted butter
1/2 cup sugar
1 egg
1 tsp vanilla
5 oz bittersweet chocolate, chopped
1 1/2 cups confectioners sugar
Preheat to 325°

In a medium bowl combine flour cocoa, baking powder and salt. Chop the hazelnuts and combine with dry ingredients. Set aside. Cream together butter and sugar until smooth. Add egg and vanilla. On low speed, beat in the dry ingredients. Finally, stir in chocolate chips. Chill dough until firm.
Roll dough into 1 inch balls. then roll each ball in confectioner's sugar to coat. back until puffed and cracking, 8-10 minutes. If desired dust with additional sugar.

These cookies are light, and not to sweet. A nice change from the usual chocolate chip cookies. They were perfect with a cup of coffee.


Y'all enjoy!
Sandi