I'm pretty excited about these Chocolate Hazelnut Sablés.
First, I figured out how to put the accent over the "é."
Second, I was able to peel these hazelnuts so easily this time! I toasted them in a 325 degree F toaster oven for about 15 minutes, shaking the pan every 5 minutes (I actually started with frozen hazelnuts). Once I pulled the pan from the oven, I covered the hazelnuts with a paper towel, and started rubbing them together in the pan while they were still warm. In no time at all, the hazelnuts were peeled.**
These Chocolate Hazelnut Sablés may look like your average chocolate cookie, but the chocolate is very bittersweet, and the taste is quite sophisticated.
They are perfect with a glass of milk, a cup of coffee, or a glass of cabernet.
Chocolate Hazelnut Sablés
Makes about 55 cookies.
1 C hazelnuts, roasted and peeled**
1 C granulated sugar
2 tsp espresso powder disolved in 1 1/2 T warm water
5 ounces bittersweet (60 to 70 per cent) chocolate, chopped.
6 T Dutch process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 3/4 C all purpose flour
1 C cold unsalted butter, cut into 1/2 inch pieces
- In the bowl of a food processor with the metal blade, pulse the hazelnuts until roughly chopped.
- Add the sugar and espresso and pulse a few more times until the hazelnuts are finely chopped.
- Add the chocolate, cocoa powder, baking powder, and salt, and pulse a few more times, until the chocolate is finely chopped.
- Add 1 C of the flour and the butter and pulse until both ingredients are incorporated. This should only be a few pulses, until you cannot see bits of butter.
- Scrape the dough onto a large piece of wax paper and gradually knead in the rest of the flour.
- Divide the dough in half and roll into two 11 inch logs. Wrap with plastic wrap and refrigerate for two hours. Freeze the dough if you are not planning to use it right away.
- When it's time to bake, preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper (I alternated two baking sheets and reused the parchment paper).
- Cut the logs into 3/8 inch slices and place them about one and 1/2 inches apart on the baking sheet.
- Bake the cookies, one sheet at a time, for 9 to 12 minutes. I baked mine for 10 minutes. They will be soft at first, but will firm up as they cool.
- Cool on the baking sheet for about 3 minutes, and then cool on a wire rack.
This recipe has been adapted from Nancy Baggett's Simply Sensational Cookies. It's a pretty amazing book.