Coffee Hazelnut Cookies

Boy Bakes Treats - Coffee Hazelnut Cookies

An excellent pairing with your morning latte, the flavours in this cookie are a bit more restrained than you might imagine, with the coffee melding with the hazelnuts to create a mild, nutty blend. If you manage to keep enough around for a few days, you'll notice the flavour becoming a little stronger.

Using coffee grounds instead of instant gives these cookies a richer, but more subtle coffee taste. If you're going to go instant, then you'll need to dial back the amount you add in to the mix. Since these cookies aren't too sweet, you can always throw some finely chopped dark chocolate in to the mix, or dip one side in sugar for some extra crunch before they go in the oven.

Like your cookies crispy? Keep these in the oven for a little bit longer, but be careful not to overbake. They will harden up as they cool.

MAKES

PREP

30 minutes
plus resting

COOKS

15 minutes

Ingredients

2 cups plain flour
1 tablespoon ground coffee
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup hazelnuts
125 grams butter
1/3 cup caster sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coffee liqueur
1 egg

Directions

Sift the flour, baking powder, salt and cinnamon into a medium-sized bowl and add the coffee. Mix to combine then set aside.
Whiz the hazelnuts in a food processor until they are chopped but not too fine. Add these to your flour mix.
Cream sugars, butter, vanilla and coffee liqueur in a large mixing bowl with an electric mixer until light and fluffy. Add the egg and beat until well combined.
Add the flour/nut mixture in three batches, beating with a wooden spoon until all the flour has been mixed in after each addition.
Mix to a soft dough, then knead gently on a lightly floured surface until smooth. Cover with plastic wrap and leave to harden in the fridge for at least 1 hour.
Heat oven to 180 degrees Celsius/360 degrees Fahrenheit and line two oven trays with baking paper.
Remove the dough from the fridge and roll walnut-sized (about 25 grams) balls of dough between the palms of your hand to form a ball. Place on prepared trays about 2 fingers apart, as they will spread as they cook, and use a fork to flatten them slightly.
Bake for about 15-20 minutes or until light golden and firm to the touch. Remove from oven and leave on the baking tray to firm up for about 10 minutes before transferring to a wire rack to cool completely. Once they're cold, sprinkle with icing sugar and serve.

Ingredients

Directions

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Recipe notes