|
Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with
a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk.
Place butter in a large bowl, and beat with a mixer at medium speed
until light and fluffy (about 2 minutes). Stir egg yolks with a whisk,
adding espresso, if desired. Add the yolk mixture and vanilla to
butter; beat well. Add flour mixture to butter mixture; beat at low
speed just until combined.
3. Turn dough out onto a sheet of wax paper; knead 6 times or until
smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of
balls in nuts, pressing gently. Arrange balls 1 inch apart on baking
sheets lined with parchment paper. Press thumb into center of each
cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for
10 minutes. Remove cookies from pans; cool completely on wire
racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into
center of each cookie.
|
