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Home >> Recipes >> Passover >> Chocolate Gianduja Cookies

Chocolate Gianduja Cookies

Chocolate Gianduja Cookies

1 cup whole hazelnuts

1 cup sugar

1/4 cup cocoa

1 ounce semisweet chocolate

1/8 teaspoon salt

2 egg whites

1 teaspoon vanilla extract

        Preheat oven to 350 degrees.

        Place hazelnuts in a single layer on a baking sheet and toast in the oven for 15 minutes.  Remove from oven.  Wrap hot hazelnuts in a clean kitchen towel and roll back and forth to remove most of the skin.  Let cool completely.

        Line 2 cookie sheets with parchment paper.

        In a food processor fitted with the metal blade, process hazelnuts, sugar, cocoa, chocolate and salt until nuts are finely ground.  Add egg whites and vanilla and process until combined.

        Using a cookie scoop, drop scoops 2” apart onto cookie sheet.  Bake for 10 minutes until tops feel firm when pressed lightly.  Cool on cookie sheets on cooling rack.

yield: 30 cookies

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