Coffee, Hazelnut, and Cocoa Crisps
Cookie recipe from Donna Hay - Modern Baking (Cakes, Cookies, & Everything In Between)
Ingredients
- 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
Instructions
- 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.
Notes
* 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.