Italian Chocolate Hazelnut Cookies
Recipe by Shannon Swindle, Executive Pastry Chef Craft
Average Rating:
5 / 5, 0 votes

Prep Time: 15 Minutes Minutes
Bake/Cook Time: 20 Minutes Minutes


1 1/4 Cup Authentic Foods Steve's GF Cake Flour Blend

1 1/2 Cup Toasted Hazelnuts (skin on)

1/3 Cup Dutch-Processed Cocoa Powder

3/4 Cup 2 TBSP Butter (room temperature)

1 Cup Granulated Sugar

1/2 TSP Salt


  1. Grind the hazelnuts with 1/3 of the sugar in a food processor, until finely ground

  2. Sift the Steve's GF Cake Flour Blend and cocoa powder together

  3. Combine all of the ingredients in the bowl of an electric mixer, fitted with the paddle attachment, and mix until well combined

  4. Chill the dough until firm enough to scoop, then use a 1/2 ounce ice cream scoop or melon baller to scoop the dough into balls

  5. Bake at 350F in a conventional oven for about 20 minutes or until firm on top (note: cookies will crisp as they cool)

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