I have really enjoyed the great dessert ideas from America's Test Kitchen, Holiday Cookies 2010 Edition. These cookies were featured on the cover of the magazine, and instantly caught my eye. On top of that, when I saw they were made with Nutella and hazelnuts, I was convinced that my church family love would them!
To toast hazelnuts, spread the nuts in a single layer on a rimmed baking sheet. Baked in 350-degree oven for 7-10 minutes until fragrant. This extra step intensifies the wonderful nuttiness in hazelnuts.
Then to remove the skin, rub cooled nuts between two clean kitchen towels.
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Dough is chilled and shaped into balls. Roll dough balls in chopped hazelnuts first, then in powder sugar. Baking a few different sizes of cookies, I felt that a little larger dough balls, the size of golf balls, looked prettier when baked.
With a nutty hazelnut taste and texture inside and out, these soft, chewy cookies will become a crowd pleaser.
Makes about 3 dozens
3 cups (15 oz) of all-purpose, unbleached flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (10 oz) Nutella spread
4 Tablespoon (2 oz) unsalted butter, softened
1 1/3 cups (9.3 oz) granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon instant espresso powder or instant coffee
1/3 cup milk
2 cups hazelnuts, toasted, skins removed, and chopped fine, divided
1 cup (4 oz) confectioners' sugar
1.Combine flour, baking powder, and salt in bowl. Set aside.
2. In a medium size bowl using a hand mixer, mix softened butter, Nutella, and sugar until light and fluffy. Add eggs, vanilla, espresso and mix until well incorporated. Reduce speed to low and alternate additions of flour mixture and milk. Mix until just combined, not over beat the dough. The dough will be thick. Fold in 1/2 cup of chopped hazelnuts. Cover and refrigerate dough for about 2 hours, up to 24 hours.
3. Preheat oven to 375 degrees. Adjust oven rack to middle positions. Line baking sheets with parchment paper. Place remaining chopped nuts and confectioners' sugar in two separate bowls. working with chilled dough, roll into 1-1/2 inch balls (size of golf balls), roll in hazelnuts, then in confectioner's sugar.
4. Place balls 2-inch apart on prepared baking sheets. Bake until just set, 8-12 minutes, depending on the oven. Do not over bake. Cool 5 minutes, then transfer to wire racks to cool completely.
Make ahead tips: When baking these in large quantities, measure out dry and wet ingredients separately, label and store in refrigerator or dry storage until ready to bake; this will save you time and conversion errors.
Bag 1: Flour, baking powder, salt combined
Bag 2 : Butter & Nutella
Bag 3 : Granulated Sugar
Bag 4: Prepared hazelnuts