Hazelnut Espresso Fingers In Chocolate Recipes

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HAZELNUT-ESPRESSO SANDWICH COOKIES



Hazelnut-Espresso Sandwich Cookies image

The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 14

1 cup butter, softened
1-1/4 cups sugar
1 large egg, room temperature
1 large egg yolk, room temperature
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
FILLING:
1-3/4 cups semisweet chocolate chips, divided
1-1/4 cups milk chocolate chips
1 cup heavy whipping cream

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts. , Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out 1 portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. , Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. , For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally., Spread filling over the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt remaining 1 cup semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 214 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 85mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

HAZELNUT ESPRESSO FINGERS IN CHOCOLATE



Hazelnut Espresso Fingers in Chocolate image

These cookies are delicious..one of my favorite nuts are hazelnuts...and I am a coffeeholic..so these are a great combination for me...plus they are cookies...LOL, who don't like cookies?..YUMMY!!! Taste of Home recipe

Provided by Cassie *

Categories     Cookies

Time 25m

Number Of Ingredients 10

1 1/2 c hazelnuts, toasted
1 c butter, softened
2/3 c sugar
1 Tbsp instant espresso powder
2 tsp vanilla extract
2 c all purpose flour
1/2 tsp salt
3/4 c milk chocolate chips
3/4 c semisweet chocolate chips
2 tsp shortening

Steps:

  • 1. Place hazelnuts in a food processor, cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  • 2. Shape scant tablespoonfuls of dough into 2 in. logs. Place 2 in. apart on ungreased baking sheets. Bake for 9 - 11 minutes or until edges are lightly browned. Remove to wire racks, cool completely.
  • 3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper; let stand until set. Store in airtight container.

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