Espresso and Hazelnut Cookies Bash – a delicious recipe with hazelnuts, espresso powder, eggs, light brown sugar, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Mix together flour, baking soda and salt in a bowl.
3
Beat eggs one at a time in another bowl until light and fluffy.
4
Add butter and sugar and mix to combine.
5
Fold in expresso powder.
6
Now, add the flour mixture to the wet mixture, slowly, using a mixer on low speed.
7
Fold in nuts with a wooden spoon.
8
Drop heaped tbsps.
9
of the prepared mixture onto 3 baking sheets.
10
Space each piece of mixture 1 1/2 inches apart.
11
Bake cookies in 2 sheets first for about 12 minutes.
12
Once the cookies have been baked for 6 minutes, rotate sheets front to back and from top to bottom.
13
Repeat with the third sheet.
14
Cool cookies for 2 minutes on sheets and then transfer to a wire rack to cool fully.
15
Store in an airtight container for 3 days or serve at once.
989
kcal
Calories
51
g
Fat
124
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups hazelnuts, de-skinned and chopped coarsely, 3 tablespoons instant espresso powder, 2 large eggs, ½ cup light brown sugar, packed, and more.
Yes, Espresso and Hazelnut Cookies Bash falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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