- flour - 2 cups
- soda - 1 teaspoon
- salt - 1 teaspoon
- sticks of unsalted butter - 2 pieces (room temperature)
- sugar - 1 glass
- light brown sugar - 1/2 cup
- eggs - 2 Pieces (large)
- soluble espresso coffee in powder - 3 st. spoons
- hazelnut without peel - 2 cups (about 300 g)
1. Preheat the oven to 190 degrees. In a medium bowl, mix the flour, soda and salt. Set aside. 2. In a different bowl, mix the butter and sugar until a creamy consistency. 3. Add eggs, one at a time, whisking after each addition. Add the espresso powder and whip. 4. Reduce the speed of the mixer to low, add flour mix and whip. 5. Add chopped hazelnuts and mix with a rubber spatula or a wooden spoon. 6. Spoon the cooked dough into three baking trays, at a distance of 3.5 cm from each other. Bake two baking trays together until golden brown, about 12 minutes. In the middle of the baking time turn over the baking sheets and swap places. Repeat with the remaining tray. 7. Allow the liver to cool on baking sheets for 2 minutes, and then put on the grate until completely cooled. Store cookies in an airtight container for up to 3 days.
Servings: 12-18