The coffee and hazelnut cookies are easy-to-make treats with an intense flavor, perfect for accompanying tea or coffee. They are butter-free and naturally gluten-free, suitable for those intolerant, but can also be made with all-purpose flour.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3.5 oz egg white
- 1.67 cups gluten-free rice flour (or all-purpose flour)
- 1 cup hazelnuts (shelled)
- 2 tbsps extra virgin olive oil
- 1/2 cup sugar
- 2 tbsps coffee
- 1/4 tsp ground cinnamon
- gluten-free powdered sugar
- 3.5 oz dark chocolate (gluten-free)
- gluten-free hazelnut crumbs
Tools
- 1 Bowl
- 1 Baking pan
- 1 Blender / Mixer
Steps
Blend the hazelnuts until you get fine crumbs. Prepare the coffee and let it cool.
In a bowl, pour all the dry ingredients: hazelnuts, flour, and cinnamon. Add the egg white, coffee, and oil, then knead until a soft dough is obtained.
Take a spoonful of dough and form balls. Roll them in powdered sugar and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 350°F for 15 minutes. Remove from the oven and let cool.
Melt the chocolate in a bain-marie or in the microwave. Half-dip the cookies in chocolate and place them on a rack to dry.
Once glazed, sprinkle with hazelnut crumbs.
Wait for the chocolate to dry before serving them.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination
Advice
Store in a closed box for 1 week, freezing is not recommended.
The coffee used is espresso but can also be substituted with moka coffee in the same quantities.
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