Ingredients

The following ingredients have 9 Servings
  • 1 Cup Hazelnuts
  • 1 Cup all purpose Flour
  • 1/2 cup unsalted butter ( 1 stick) (softened)
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1/4 cup ugar
  • 1 teaspoon Hazelnut coffee creamer
  • 1 large egg
  • 18 Ferrero Rocher chocolates (unwrapped)
  • 1 cup Chocolate Chips
  • 1 Teaspoon Oil

Instruction

  • Preheat oven to 400 degrees F.
  • Place hazelnuts on a sheet pan
  • Bake for 10-15 minutes or until hazelnuts becomes aromatic and skin begins to break
  • Remove from oven and place the hazelnuts inside a kitchen towel
  • Rub the hazelnuts together to remove the skin off them
  • Place the hazelnuts on a food processor and ground them
  • Place butter and sugar on a mixer with a paddle attachment. Mix until creamy, 2-3 minutes
  • Meanwhile in an another bowl, mix the flour, salt, baking powder and hazelnuts
  • To the butter add the eggs and hazelnut coffee creamer. Mix
  • Finally, add the flour mixture slowly until the whole mixture is incorporated
  • Lower the oven to 325 degrees F.
  • Line a 2 sheet pans with parchment paper
  • Grab a small dollop of cookie dough, about the size of the Ferrero and flatten it with your hands*. Place the Ferrero in the middle and roll with your hands until the truffle is totally encased inside the cookie dough
  • Place the cookie balls on the sheet pan separated
  • Bake for 12-15 minutes or until browned
  • Remove from heat and place on a cooling rack to cool
  • For melted chocolate: place chocolate chips in a bowl with the oil. Microwave for 30 seconds and remove from heat. Mix. If the chocolate isn't melted enough place in the microwave for 15 more seconds
  • Dip each top of cookie into the melted chocolate. Place on cooling rack until the chocolate sets
  • Store in a cookie tin or a Tupperware at room temperature