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Saturday, February 5, 2011
♡ ; Chocolate-Hazelnut Thumbprints @ 1:54 PM

Continuing with the month of chocolate is this yummy looking dessert.  I am pretty sure the combination of chocolate and hazelnut will go very well with each other.  I hope all of you enjoy this recipe.

Ingredients:
- 4.5 ounces all purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 tsp instant espresso (optional)
- 1/2 tsp vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (e.g. Nutella)

Preparation:
1.  Preheat oven to 350°F.
2.  Weight or lightly spoon lour into a dry measuring cup; level with a knife. 
3.  Combine flour, sugar, cocoa, and salt; stir with a whisk.  
4.  Place butter in a large bowl, and beat with a mixer at medium speed until light an fluffy (about 2 minutes). 
5.  Stir egg yolks with a whisk, adding espresso, if desired.  
6.  Add the yolk mixture and vanilla to butter; beat well.  
7.  Add flour mixture to butter mixture; beat at low speed just until combined. 
8.  turn dough out onto a sheet of wax paper knead 6 times until smooth and shiny.  Shape dough into 28 (1-inch) balls.  Roll sides of balls in nuts, pressing gently.  Arrange balls 1 inch apart n baking sheets lined with parchment paper.  Press thumb into the center of each cookie, leaving an indentation.  Bake, 1 batch at a time, at 350°F for 10 minutes.  Remove cookies from pans; cool completely on wire racks.
9.  Spoon a scant 1/2 teaspoon hazelnut-chocolate spread in to the center of each cookie.

( source )


about
d o r c a s.
may 5 | student | christian

For attractive lips, speak words of kindness. For lovely eyes, seek out the good in people. For a slim figure, share your food with the hungry. For poise, walk wtih the knowledge that you will never walk alone. People, even more than things have to be restored, renewed, revived, reclaimed and redeemed: never throw out anyone.

~ audrey hepburn



in♥ with food.