Pardon the kinda-blurry picture. I only managed to take 2 photos of these cookies before they were devoured. Here is another better looking photo for you to enjoy. I will update this post in the future with more pictures.
As with my earlier post, it is Christmas and I enjoy making cookies during the holiday seasons. This is inspired by another Keiko Ishida recipe from her Okashi cookbook, but I have decided to use coarsely ground hazelnuts to replace the blanched almonds in her original recipe. Hazelnuts and chocolate go hand in hand really well – like Nutella. The hazelnuts give it a soft, brittle texture that makes it so easy to eat.
Ingredients: (makes about 30-40 cookies)
40g of coarsely ground hazelnuts
150g pastry flour
20g of cocoa powder
120g of unsalted butter softened
70g of icing sugar
A pinch of salt
1 egg yolk
Granulated sugar for dusting
What you will need:
A baking tray, lined with parchment
A mixer: handheld or standalone. Or, a husband-shaped-whisk-wielding helper to help. (Elbow grease)
1. Sift the flour and cocoa powder together. Set aside
2. Beat the butter, icing sugar and a pinch of salt until smooth and creamy. Add the egg yolk, and mix well.
3. Fold in the flour and cocoa powder mixture using a spatula. Add in the hazelnut and fold them in. too. Cover the bowl with cling film and refrigerate for 15 – 20 minutes.
4. This is the time to clean your kitchen, preheat the oven to 160 degrees C, and line your baking tray with parchment.
5. Roll out the dough into a log and slice it into uniform sizes. The number of cookies you get depends on the size of your log.
6. Dip the edges of the cookies in the granulated sugar, and arrange on the baking tray.
7. Bake in the oven for 25 minutes.
8. Remove, then cool on the wire rack before serving.