Nutritional Value per Cookie:

Calories: 116
Calories from Fat: 83
Total Fat: 9 g
Saturated Fat: 1 g
Total Carbs: 7 g
Fiber: 2 g
Protein: 3 g
Sodium: 33 mg
Cholesterol: 0 mg

Hazelnut Espresso Cookies

Details

Perfect for after dinner or with a relaxing cup of afternoon coffee! These sweetly fragrant baked delights from Tosca Reno’s Eat Clean Cookbook will be a favorite with java addicts and cookie monsters alike. 

Ingredients

• ¾ cup / 180 ml Sucanat or rapadura sugar
• ½ tsp / 2.5 ml sea salt
• 1 Tbsp / 15 ml espresso powder (or granules)
• 2 cups / 480 ml hazelnuts, toasted and skins removed
• 4 large egg whites
• 1 tsp / 5 ml best-quality vanilla extract
• 1 Tbsp / 15 ml orange zest (use organic, well-scrubbed oranges)

Preparation

1. Preheat oven to 325ºF / 165ºC. Place racks in center of oven.
2. Line baking sheets with parchment paper. 
3. Place sugar, sea salt, espresso powder and nuts in food processor and process until fine. Transfer mixture to mixing bowl.
4. In another bowl, beat egg whites until stiff.
5. Fold nut mixture gently into egg whites. Add vanilla and orange zest and mix until blended.
6. Spoon batter onto cookie sheets but don’t crowd.
7. Place in oven and bake for 25 minutes or until golden on top.

Tosca's Tip

Removing the zest from a lemon or any citrus fruit is easy with a Microplane grater. For bigger shreds, use a citrus zester. For even larger pieces that can be easily removed from a dish or used as a garnish, try a vegetable peeler to slice off thin strips. Take off only the colored part of the peel, since the white pith is very bitter.