Gianduia Buttons

1. 1

   In a bowl, with a mixer on medium speed, beat browned butter and sugar until blended. Beat in egg white and vanilla until smooth, scraping down sides of bowl as needed.

2. 2

   In another bowl, mix flour, cocoa powder, coffee powder, and baking soda. Stir or beat into butter mixture until well incorporated. Stir in hazelnuts.

3. 3

   Drop dough in 1/2-teaspoon portions, 1 inch apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. 4

   Bake in a 350u00b0 oven until tops of cookies look slightly cracked, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. 5

   With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

6. 6

   Note: Nutritional analysis is per cookie.

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