Flourless Chocolate Cookies
Feat. Almonds and Hazelnuts
... And they are gluten and dairy free!
This chocolate flourless biscuit, based on a paste di mandorle recipe (thank you Silvia Colloca!) is visually impressive and deceptively easy!
Unlike other biscuits of its kind (i.e flourless), this one is not overly sweet. With their delicate chocolate hazelnut flavour, these little morsels make a great after dinner treat with a coffee.
Please note for this recipe*, you could use hazelnut meal, or as I did, just process SKINLESS hazelnuts to a powder (I did this in my bullet blender.).
This recipe makes 10 biscuits... I personally bake small so I can bake more often... but feel free to multiply at will:)
Enjoy... or should I say, Bon Appetite!
Preheat oven to 180 degrees Celsius. Line one baking tray with baking paper.
Place all ingredients (EXCEPT the icing sugar and whole skinned hazelnuts) in a medium bowl (it needs to be big enough that you won't decorate your walls with mixture when you mix it), or bowl of a stand mixer.
Using a stand mixer or hand mixer, mix until combined (this does not take long.)
Mix it with a spatula to bring it together. The texture will be as a stiff paste.
Divide the mixture into 10 even pieces (approximately 30g). Roll into neat balls.
Sift icing sugar into a bowl. Gently roll the biscuits in the sugar, rolling again gently in your hands. Place balls on the lined baking tray, flattening them slightly with your palm.
Once they are all on the tray, dust them lightly with the remaining icing sugar, then press a hazelnut into the centre of each biscuit.
Bake biscuits for 20 minutes, turning halfway if necessary for an even bake.
Allow to cool and firm up before serving.
Ingredients
Directions
Preheat oven to 180 degrees Celsius. Line one baking tray with baking paper.
Place all ingredients (EXCEPT the icing sugar and whole skinned hazelnuts) in a medium bowl (it needs to be big enough that you won't decorate your walls with mixture when you mix it), or bowl of a stand mixer.
Using a stand mixer or hand mixer, mix until combined (this does not take long.)
Mix it with a spatula to bring it together. The texture will be as a stiff paste.
Divide the mixture into 10 even pieces (approximately 30g). Roll into neat balls.
Sift icing sugar into a bowl. Gently roll the biscuits in the sugar, rolling again gently in your hands. Place balls on the lined baking tray, flattening them slightly with your palm.
Once they are all on the tray, dust them lightly with the remaining icing sugar, then press a hazelnut into the centre of each biscuit.
Bake biscuits for 20 minutes, turning halfway if necessary for an even bake.
Allow to cool and firm up before serving.
