Flourless Italian Chocolate Cookies
Chocolate, hazelnuts provide the foundation of these festive cookies
Ingredients
- 2 cups powdered sugar (plus a bit more for decoration)
- ⅓ cup cocoa powder
- 3.5 ounces 70% chocolate bar roughly chopped (or 1/2 heaping cup of semisweet chocolate chips)
- 1 cup hazelnuts, chopped
- 2 egg whites, slightly beaten
- optional garnish - one basket of fresh raspberries.
Instructions
- Preheat oven to 325° F
- Sift together powdered sugar and powdered sugar. Stir in hazelnuts and chocolate chunks (or chips).
- Add egg whites and and stir to moisten everything thoroughly - will be the consistency of brownie batter.
- Line a cookie sheet with parchment paper. Drop cookies onto cookie sheet by heaping teaspoons (or use #100 size - extra small- cookie ice cream scoop). Leave 1 inch between cookies as they will expand while cooking.
- Bake for 15 minutes for chewy cookies. Bake for 20 minutes for crunchy cookies. Cool completely. Dust with powdered sugar.Optional garnish: place one fresh raspberry on each cookie.