No Flour Hazelnut Chocolate And Cinnamon Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 325 deg F/160 deg C, and line a baking tray with nonstick paper.
• Mix the ground hazelnuts (weighed after being ground), confectioner's sugar, cinnamon and cocoa powder in a bowl.
• Whisk the egg whites and superfine (castor) sugar together until stiff peaks form.
• Fold in the hazelnut mixture and dark choc chips.
• Spoon tablespoons of the mixture on the tray, but leave about 2 inches between each spoonful to allow for spreading.
• Bake for 10 - 12 minutes. Lift out on to a cake rack. Dust with cocoa powder.

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
• Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
• Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

Steps:

• Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10-12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
• Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
• Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.
• Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
• Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.
• Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.
• Do Ahead
• Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.

Steps:

• Heat oven to 350°F.
• Spray cookie sheet with nonstick cooking spray.
• Beat butter until creamy.
• Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
• Add egg, baking soda, corn syrup and vanilla; beat well.
• Stir together flour and cocoa; beat into butter mixture.
• If batter becomes too stiff, use wooden spoon to stir in remaining flour.
• Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
• Shape dough into 1-inch balls.
• Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
• Place balls 2-inches apart on prepared cookie sheet.
• Bake 9 to 10 minutes or until cookies are set and tops are cracked.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• 40 cookies.