Espresso Cookies Broma Bakery

Hazelnut Espresso Sandwich Cookies Broma Bakery

WEBFeb 5, 2018 · Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl. Using a stand mixer fitted with a paddle attachment, …

1. Process hazelnuts in a food processor until finely ground, about 30 seconds. Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl.
2. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk, one at a time, espresso powder, and vanilla and beat until combined.
3. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Transfer dough to counter and divide in half. Form each half into a 5-inch disk, warp disks tightly in plastic wrap, and refrigerate for 1 hour.
4. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Let chilled dough soften on counter, about 10 minutes. Roll 1 disk of dough into a 14-inch circle, about 1/8 inch thick, on a lightly floured counter. Using a 2 1/2-inch round cookie cutter, cut out 30 circles; space circles 1/2 inch apart on prepared sheets. Gently reroll scraps once, cut into circles, and transfer to prepared sheets.

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