Time: 2 hours 15 minutes
Complexity: easily
Quantity: 24 cookies

These miniature nut cookies, generously dusted with powdered sugar, are a true holiday classic. This recipe infuses ground hazelnut cookies with dark chocolate and cocoa powder, making this chocolate-hazelnut combo irresistible. Roll the finished cookies tightly in powdered sugar to create snowballs, and to give them a chocolatey flavor, dust them lightly with cocoa powder.

Ingredients:

• 0.5 tbsp. blanched hazelnuts
• 1 and 3/4 cups premium flour
• 1/3 cup cocoa powder + extra for sprinkling
• 1/4 teaspoon salt
• 220 g unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 110 g dark chocolate, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, hazelnuts, dark chocolate, powdered sugar, cocoa

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Place the hazelnuts on a baking sheet, spread them out, and toast on the bottom rack for 10 minutes. Let cool completely, about 20 minutes.
Step 2
• Grind the hazelnuts in a food processor until finely ground. Add the flour, cocoa powder, and salt and mix.
Step 3
• In a large bowl, beat the butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/2 cup powdered sugar and vanilla extract; mix on low speed to incorporate, then increase the speed to medium and beat until smooth.
Step 4
• Reduce mixer speed to low again, add the flour mixture, and beat until smooth. Stir in the finely chopped chocolate. Cover the dough and refrigerate for 30 minutes.
Step 5
• Scoop 1 heaping tablespoon of dough into balls. Place them on two unlined baking sheets, spacing them about 5 cm apart.
Step 6
• Bake, rotating the baking sheets halfway through, until the cookies are slightly spread, opaque, and slightly darker around the edges, 18-24 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7
• Place the remaining 1 cup powdered sugar in a medium bowl. Gently roll the cookies in the powdered sugar until completely coated (roll twice if necessary). Sprinkle with cocoa powder.

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