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  • Dec 22nd 2020
  • 0 comment

PREP TIME: 10 minutes

BLEND TIME: 10 minutes

BAKE TIME: 10-12 minutes

TOTAL TIME: 30-32 minutes (excludes 2 hours chilling time)

 

EQUIPMENT: 2 baking sheets; parchment paper; plastic wrap; large ziploc bag; rolling pin; rubber spatula; whisk

 

Ingredients

  • 1 ½ cups (250 g) whole dry roasted hazelnuts, divided
  • ¾ cup (95 g) all-purpose flour
  • ⅓ cup (30 g) unsweetened cocoa powder
  • ½ teaspoon (2 g) instant espresso powder
  • ¾ teaspoon (4 g) fine sea salt
  • ½ cup (114 g) unsalted butter, softened
  • ⅔ cup (127 g) ultra fine Baker’s sugar
  • 1 large (20g) egg yolk, room temperature
  • 2 tablespoons (30 ml) heavy whipping cream, room temperature
  • 2 tablespoons (30 ml) hazelnut liqueur
  • 1 teaspoon (6 g) Pure vanilla extract
  • ⅔ cup (120 g) semi-sweet chocolate chips, melted
  • 2 teaspoons (8g) coconut oil

 

Method

  1. Preheat oven to 350ºF/180ºC/gas 4. Line two cookie sheets with parchment paper and set aside.
  2. Add 1 cup (150g) of hazelnuts to your KitchenAid® 400 Blender. Cover the blender, select “Ice Crush” setting and let blender run through the setting. Use a rubber spatula scrape down the sides, then blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 about 15-30 seconds, or until hazelnuts are finely ground.
  3. Pour hazelnut flour into a medium mixing bowl. Add all purpose flour, cocoa powder, espresso powder, and salt. Whisk to combine and set aside.