We love cookies loaded with hazelnuts and these one are truly loaded. When we add also dark chocolate, they become heavenly cookies. Not to mention, that this recipe is simple and quick to make. Use quality ingredients for this recipe, as this will result in tasty chocolate cookies you will adore.
For those who adore chocolate hazelnut combination we have delicious cookie recipes in our collection: hazelnut cookies dipped in dark chocolate, chocolate biscotti with large pieces of hazelnuts or double chocolate cookies loaded with hazelnuts.
Hazelnut flour is one of the best gluten-free flours for baking and other desserts and cookies. This flour adds nuttiness to the cakes, cookies, muffins and brownies. It goes well in any recipe and especially in combination with any kind of chocolate - milk, white or dark one.
We love to make cookies with it, such as hazelnut amaretti cookies or combine with other flours in brownies.
Making these cookies is so easy and the dough is whipped up in only 5 minutes, once you have ready all your ingredients.
First toast hazelnuts in the oven and finely grind them. Broke chocolate into smaller pieces and together with demerara sugar, process in the food processor. If you don't have one, you can grate the chocolate on box grater and grind hazelnuts with nut grinder. Now, combine hazelnut flour with hazelnut/chocolate mixture.
Beat egg whites with a pinch of salt in another bowl, add Amaretto and grated orange zest to flavour the cookies. Now slowly fold dry ingredients into egg whites using silicon spatula until everything incorporated and you get light and airy texture.
For shaping the cookies just scoop mixture with teaspoon and roll into balls. Arrange on baking tray and slightly flatten on the top. These cookies are baked for only 5 - 6 minutes.
Store these cookies at the room temperature for up to 7 days. You can also keep them in the fridge or freeze for up to 1 month.
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