Ingrédients pour Hazelnut Crinkles
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate hazelnut spread
- Shortening
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Milk
- 1 cup finely chopped hazelnuts
- 1/2 cup powdered sugar
- 1 cup (2 sticks) butter, softened
- 3/4 cup unsweetened cocoa powder
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Comment préparer Hazelnut Crinkles
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5-7 minutes. Let cool slightly, then roughly chop.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate hazelnut spread and chopped hazelnuts.
- Cover the bowl and chill the dough for at least 2 hours (or up to overnight).
- Roll the chilled dough into 1-inch balls.
- Roll each ball in powdered sugar until completely coated.
- Place the coated balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
78g
Fat
26g
Carbs
11g
