CHOCOLATE-HAZELNUT SNOWBALL COOKIES
ACTIVE: 45 min l TOTAL: 2 hr 15 min (plus cooling) l MAKES: about 24
½ cup blanched hazelnuts
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder,
plus more for dusting
¼ teaspoon salt
2 sticks unsalted butter,
at room temperature
1½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate,
finely chopped
- Position racks in the upper and lower
thirds of the oven and preheat to 350 ̊.
Spread the hazelnuts on a baking sheet
and bake on the lower rack until lightly
toasted, about 10 minutes. Let cool
completely, about 20 minutes. - Pulse the hazelnuts in a food processor
until finely ground. Add the flour, cocoa
powder and salt and pulse to combine. - Beat the butter in a large bowl with a
mixer on medium-high speed until light
and fluffy, about 3 minutes. Add ½ cup
confectioners’ sugar and the vanilla; beat
on low speed until combined, then increase
the speed to medium high and beat until
well combined. Reduce the speed to low
again, add the flour mixture and beat until
combined. Beat in the chopped chocolate.
Cover the dough and refrigerate until
slightly firm, about 30 minutes.- Scoop heaping tablespoonfuls of
dough and roll into balls. Arrange about
2 inches apart on 2 unlined baking sheets.
Bake, switching the pans halfway through,
until the cookies spread slightly, have
a matte finish and look slightly darker
around the edges, 18 to 24 minutes. Let
the cookies cool 5 minutes on the pans,
then transfer to a rack to cool completely. - Put the remaining 1 cup confectioners’
sugar in a medium bowl. Gently roll the
cookies in the sugar to coat completely,
rerolling as needed. Dust the tops of the
cookies with cocoa powder.
chocolate
126 FOOD NETWORK MAGAZINE ●DECEMBER 2020
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