Here's another great cookie recipe from Alice Medrich's Pure Dessert, which I don't have but I'm thinking I really should get it because I've tried a few things (thanks to blogs - this one came from Café Fernando) and everything has been really good. These cookies are great - small, with an intense hazelnut flavor and a slight coffee tone. I used a tiny bit more salt than the original recipe stated - I really like a small salty kick with my sweets.
I love slice and bake cookies - it's great to prepare the dough whenever I have time, then have freshly baked cookies in just a few minutes.
Coffee Hazelnut Cookies
60 small cookies
500 ml flour (2 cups)
250 ml hazelnuts (1 cup) (no need to skin them)
180 ml sugar (3/4 cup)
1/2 tsp salt
2-3 tbsp ground coffee
200 g unsalted butter
2 tsp vanilla extract
60 coffee beans
Mix the hazelnuts with flour, salt and sugar in a food processor until everything is finely ground. Add coffee and butter, and the vanilla. Run until the dough just starts to come together, then tip it out on a board and knead a few times by hand until it's smooth.
Shape long rolls, keep them round or make them square if you want to, and wrap in plastic. Keep in the fridge for at least two hours, but overnight is definitely fine. You can freeze them, too.
Slice them, place on baking sheets and press a coffee bean onto each cookie. Bake at 175°C for 10-12 minutes.
Recipe in Swedish:
Småkakor med kaffe och hasselnötter
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