Hazelnut Espresso Truffle Cookies

Name: Hazelnut Espresso Truffle Cookies
Yield: Makes 30 sandwich cookies
Ingredients: 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1 cup, hazelnuts, toasted, skinned, and finely ground; 1/2 teaspoon, salt; 1/2 teaspoon, baking powder; 16 tablespoons, unsalted butter, softened; 1 1/4 cups (8 3/4 ounces), superfine sugar; 1 , large egg plus 1 large yolk; 4 teaspoons, instant espresso powder; 2 teaspoons, vanilla extract; 3/4 cup, heavy cream; 3 cups (18 ounces), bittersweet chocolate chips

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Appears in Cook's Country December/January 2014

Desserts or Baked Goods

SERVESMakes 30 sandwich cookies

TIME2 hours, plus 1½ hours chilling

WHY THIS RECIPE WORKS

Inspired by a rich chocolate truffle with a hazelnut in the middle, a sweet Italian treat, these cookies incorporate finely ground hazelnuts into the dough for a nutty flavor and just a touch of texture. After they’re baked, we fill them wi...

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