Gianduia Buttons

Name: Gianduia Buttons
Ingredients: 1/2 cup (1/4 lb.) browned butter, cooled (see notes); 3/4 cup sugar; 1 large egg white; 1 teaspoon vanilla; 3/4 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 2 teaspoons instant coffee powder; 1 teaspoon baking soda; 1/2 cup ground toasted hazelnuts (see notes)

9 ingredients

6 steps

Ingredients

1/2 cup (1/4 lb.) browned butter, cooled (see notes)
3/4 cup sugar
1 large egg white
1 teaspoon vanilla
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee powder
1 teaspoon baking soda
1/2 cup ground toasted hazelnuts (see notes)

Directions

1

In a bowl, with a mixer on medium speed, beat browned butter and sugar until blended. Beat in egg white and vanilla until smooth, scraping down sides of bowl as needed.
2

In another bowl, mix flour, cocoa powder, coffee powder, and baking soda. Stir or beat into butter mixture until well incorporated. Stir in hazelnuts.
3

Drop dough in 1/2-teaspoon portions, 1 inch apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4

Bake in a 350° oven until tops of cookies look slightly cracked, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
6

Note: Nutritional analysis is per cookie.