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Coffee, Hazelnut, and Cocoa Crisps

Cookie recipe from Donna Hay - Modern Baking (Cakes, Cookies, & Everything In Between)


  • 1/3 cup hazelnuts (toasted and deskinned)
  • 1/2 teaspoon coffee beans
  • 2/3 cup white granulated sugar
  • 60 grams unsalted butter
  • 1 tablespoon milk
  • 1 tablespoon liquid glucose (corn syrup)
  • 1 vanilla bean (split and seeds scraped out)*
  • 1 1/2 tablespoons cocoa powder


  • Preheat oven to 350F.
  • Place coffee beans and hazelnuts in food processor or spice grinder and process until fine.
  • Place butter, milk, glucose/corn syrup, and vanilla seeds in a small sauce pot over medium heat. Stirring, bring the ingredients to a boil. Continue to cook until the mixture is 100C / 212F.
  • Remove from the heat and add the ground hazelnuts and coffee beans, and the cocoa. Stir until well combined.
  • Set aside to cool and prepare 2 to 3 large cookie sheets with sheets of non-stick parchment paper.
  • Once it has cooled just enough to touch, take a teaspoon of mix, roll into a ball and place on the cookie sheet. Place widely spaced, 12 to a large cookie sheet.**
  • Bake for 6 to 8 minutes until flat and golden.
  • Remove from the oven and allow to cool on the cookie sheet for 5 minutes before gently placing them on a rack to finish cooling.


* I didn't have any vanilla beans on hand and just used 1 teaspoon of pure vanilla extract.
** The instructions in the cookbook were to scoop 1 teaspoon and place on the sheet. I found that rolling into a ball first, helped keep the batter together as they spread out. The first batch I did, I scooped a teaspoon onto the cookie sheet and there were holes in the cookies.