Espresso Hazelnut Crisps – a delicious recipe with All-purpose, Light Brown Sugar, Espresso Powder, Baking Powder, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Place the hazelnuts in a food processor and blend until fine. Add the flour, sugar, espresso powder, baking powder, and salt and pulse until mixed. Add the butter and vanilla, and pulse just until the dough comes together.
2
Place the dough onto a lightly floured surface and roll to a thickness of 1/2 inch thick. Use a 2-inch cookie cutter and cut out as many cookies as you can. Roll the scraps and cut out as many more cookies as you can. Place the cookies on a prepared baking sheet and bake for approximately 12 minutes or until the bottoms are golden brown and the cookies are set.
3
Cool completely and then lightly sift powdered sugar over the cookies. Store in an airtight container.
839
kcal
Calories
47
g
Fat
101
g
Carbs
7
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 8 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 cup Light Brown Sugar, 2 teaspoons Instant Espresso Powder, 1 teaspoon Baking Powder, and more.
Yes, Espresso Hazelnut Crisps 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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