These yummy cookies are being brought to you today by Sam at Oh! Nuts. Well not literally, but in a sense.
A few weeks ago Sam contacted me and asked if I would would be interested in receiving a sampling of a few Oh! Nuts products. I wrote him back, thanked him for the offer, and sent him a list of a few of the items I was interested in trying out.
Not having to go through the process of skinning the hazelnuts was a huge time-saver. I’ve done my share of skinning to make this and this. Trust me when I tell you, it’s totally worth the extra cost when it comes to hazelnuts.
I was completely impressed with the quality and taste of the Oh! Nuts products I received and I will definitely be a paying customer of theirs in the very near future.
Chocolate Hazelnut Sandies
Makes approx. 48 cookies
1 1/2 cups roasted unsalted hazelnuts
1/4 cup confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2 inch cubes
1 large egg yolk
1/2 cup hazelnut halves (optional garnish)
Tip: To prevent ground powder from coming out of the food processor container cover it with a piece clear plastic wrap.
Process roasted hazelnuts, confectioners sugar, light brown sugar, and cocoa powder in a food processor until nuts are ground, pulse for about 20 seconds.
Add flour and salt, pulse for an additional 5 seconds to combine. Scrape down sides if necessary.
Add the butter pieces over the dry ingredients and pulse until dough resembles damp sand for about 18 seconds.
While machine is running add the egg yolk and process until the dough comes together and forms a ball, approximately 20 seconds.
Cut two sheets of parchment paper. Divide dough in half, form two 4-inch thick logs and wrap each with a sheet, and place in refrigerator to chill for at least 2 hours.
When ready to bake, preheat oven to 325 degrees F. Line two baking sheets with parchment paper or Silpat’s.
Unwrap dough logs, with a sharp knife slice 1/4 inch thick cookies. Place cookies on baking sheets spaced about 3/4 inches apart. Press a piece of chopped hazelnut in the center of each cookie if desired.
Bake for about 17 minutes, rotating the pan halfway through. Allow cookies to cool on the cookie sheet for 3 minutes then transfer to a wire rack until they have cooled completely.