The autumn days of these past weeks have suddenly catapulted me to my beloved afternoon tea times with my friends! I loved organizing special moments of pure relaxation, pampering my loved ones with a table full of treats made by me and an endless variety of infusions and teas to make even a supermarket envious! Lots of chatter, confidences, laughs, and pleasant hours together, then nothing more! For two years I had to suspend this healthy and good habit, but now I finally know I can start again like before. These coffee, hazelnuts, and chocolate cookies are that little indulgence we can all treat ourselves to in the morning, to start the day with energy or at coffee time after the meal without guilt! I made them by preparing a great espresso coffee with my inseparable Sicilian coffee maker, Kamira! I even take it with me when I travel and it’s the best choice I could have made! Preparing coffee is a timeless ritual, a status symbol for us Italians, a tradition that continues from early morning sometimes until evening! Even better if accompanied by cookies that echo its taste and aroma, don’t you agree? And in fact, once baked, an intoxicating and enveloping aroma of coffee will spread through your kitchen, and you can dip them in milk, coffee, a herbal tea, or munch them as a snack! And the best part is they’re butter-free! Healthy, delicious, and aromatic, what more could you ask for?
For those who haven’t yet discovered the Kamira coffee maker, I recommend visiting the official company page on social media and contacting them directly for any information.
Below you will find other types of cookies to try for your healthy snacks and breakfasts:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 280 g type 1 flour (or all-purpose flour)
- 130 g brown sugar
- 1 coffee cup coffee
- 2 eggs
- 40 g hazelnuts
- 30 g 70% dark chocolate
- 2 tablespoons extra virgin olive oil
- 1/2 packet baking powder
- 1 pinch salt
- 13 whole hazelnuts
- to taste powdered sugar
Tools
- 1 Coffee maker
- 1 Knife
- 1 Mat
- 1 Baking tray
- 1 Bowl
- 1 Spoon
- 1 Ladle
- 1 Sieve
- 1 Mat
- 1 Cooling rack for desserts
Preparation
First, prepare the coffee, and let it cool to room temperature.
In a large bowl, pour the flour and sifted baking powder, and sugar.
Separately, coarsely chop the hazelnuts with a knife.
Do the same with the chocolate and set aside.
Then, add the chopped hazelnuts to the sugar and flour mixture and slowly pour in the cold coffee.
Add the oil as well and mix.
At this point, incorporate the eggs and the pinch of salt.
Continue to mix with a wooden spoon to combine all the ingredients.
As soon as the dough begins to take shape, start working it quickly with your hands.
Finally, add the dark chocolate.
Continue working on a lightly floured surface until you get a compact and homogeneous dough, but still sticky. That’s normal.
Then take small portions just larger than a walnut.
Work them with slightly damp hands forming balls.
Place them well spaced apart on a baking tray lined with parchment paper or a silicone mat like I did.
Add half a hazelnut in the center and bake in a preheated oven at 350°F for about 20 minutes. They should only be golden at the base.
Turn off and remove from oven.
Transfer the cookies to a cooling rack to cool completely.
Serve with powdered sugar to taste.
And voilà… your espresso coffee, hazelnut, and dark chocolate cookies are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the espresso coffee cookies with hazelnuts and dark chocolate at room temperature in an airtight container for 2 weeks.
