Description

This Italian inspired cookie won't disappoint with hazelnuts, espresso, sugar and chocolate!

Ingredients

• 3/4 cu. flour
• 1/4 cu. confectioner’s sugar
• 1/2 cu. finely ground hazelnuts
• 1/2 tsp. vanilla extract
• 1 tbl. instant espresso dissolved in 1 Tbsp boiling water and cooled
• 1 stick, unsalted butter, room temperature
• 1 1/2 cu. milk chocolate chips ,for drizzling

Steps

1. Pre-heat the oven to 325, and line and baking sheet with parchment.
2. Mix together the flour, sugar and hazelnuts. Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.
3. Turn out onto waxed or parchment paper and form into an 8″ log. Wrap the log in the paper and twist the ends, smoothing the shape as you go. Chill for at least an hour, or overnight.