Greetings Honeyville Fans! I am super excited to be doing another guest post for Honeyville, especially because I’m sharing a recipe made using their Hazelnut Flour this time! I have always loved hazelnuts (frequently referred to as filberts). For some reason, they just seem more special and elegant because of the types of fancy desserts and tortes commonly made using them. After doing a bit of research on these delicious little nuts, I discovered that Turkey produces 75% of the world’s production of hazelnuts which explains why I’ve seen so many brands labeled as being from there. As a matter of fact, the bag of them I found at Costco last year was from Turkey. Here in the U.S., they are grown and produced in the states of Oregon and Washington. Hazelnuts are the type of “nut” used in the popular chocolate spread, Nutella. Hazelnut flavored coffee is one of my favorites…and the dessert I’m going to share with you goes perfect with a cup of hazelnut coffee (and I’m speaking from personal experience here)!
Today I’m sharing my recipe for Chocolate Dipped Hazelnut Cookies. These cookies are wheat, grain, and gluten free and are made without added sugar. The only flour I used to make these cookies is Honeyville’s Hazelnut Flour. Besides the hazelnut flour, I also added chopped roasted hazelnuts to the cookie batter, a touch of hazelnut extract, and then I pushed them over the edge a bit by dipping the cookies in melted dark chocolate and then topped them with one last blast of chopped roasted hazelnuts that cling beautifully to the dark chocolate. In other words, these cookies are pure hazelnut heaven!
I have really enjoyed baking with Honeyville’s Hazelnut Flour. I look forward to coming up with all kinds of new recipes using it with the upcoming fall and winter seasons around the corner. For best results, I recommend mixing this easy cookie dough ahead of time and chilling it for at least 1 hour to make it easier to work with. These cookies are simple to make but they look and taste “oh so fancy.” They would be a great addition to your cookie platters for the upcoming holiday season, too. Honeyville’s grain-free flours have helped make my grain free eating so much more enjoyable these last couple of years and their quality is always top notch.
In a small microwave safe bowl, melt chocolate pieces on high in microwave, stirring at 30-second intervals until melted (about 1-1/2 to 2 minutes). If preferred, chocolate can also be melted in a double boiler on stovetop. Stir melted chocolate until smooth and thoroughly melted. Dip cookies half way into the melted chocolate, allowing excess chocolate to drip off, and place on a parchment paper lined baking sheet or tray. Sprinkle slightly cooled chocolate dipped portion of cookies with the remaining chopped hazelnuts. Let set until chocolate is firm. Yields approximately 3 dozen cookies.