- Portion size 43 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Method
On baking sheet, toast hazelnuts in 350°F (180°C) oven until skins crack, about 8 minutes. Transfer to tea towel; rub off most of the skins. Finely chop and transfer to plate; stir in 2 tbsp (30 mL) of the sugar.In large bowl, stir together flour, remaining sugar, espresso powder, cinnamon and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Transfer to work surface; knead until smooth.
Roll by 1 tbsp (15 mL) into balls; roll in hazelnut mixture. Place on parchment paper–lined baking sheets; flatten slightly. Bake in 325°F (160°C) oven until golden, about 20 minutes. Let cool on pans on racks.
Nutritional facts Per cookie: about
- Sodium 14 mg
- Protein 1 g
- Calories 85.0
- Total fat 6 g
- Potassium 25 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
