How can you not love a salty sweet combination???? This is the second of 2 ideas for the 2012 Cookie Challenge over at Baker Bettie’s blog. It’s fairly simple, they give you a list of ingredients and you come up with an original idea using at least 2 of them…. I chose hazelnut and coffee as the main focus. These are great paired up with an espresso!!
Salted Hazelnut Biscuits
1 c hazelnuts, toasted and peeled
Blend in food processor until liquified, takes approximately 5 minutes.
1/2 tsp salt
3/4 c butter, soft
3/4 c brown sugar
1/3 c dark cocoa powder
1/4 c cornstarch
1 1/8 c pastry flour
Preheat oven to 350F. Cream butter and brown sugar until smooth, add hazelnut puree and mix until smooth. Sift dry ingredients and add to butter/sugar/nut mixture. Mix to a smooth paste. Pipe or drop by the teaspoon onto a parchment lined baking sheet. Bake 5 minutes, turn and bake 5 minutes. Let cool completely on parchment.
Makes approximately 50 cookies.
5 tbsp corn syrup
1/4 c water
1/2 c brown sugar
1 tbsp instant coffee powder
2 1/2 sheets gelatin, bloomed in cold water until soft
1 egg white
Combine syrup, sugar, water and coffee powder in a small pot. Don’t stir the pot, just swirl it gently to moisten the sugar, and during the cooking process. Heat to 220F (using a candy thermometer). Remove from heat. Drain gelatin, place in a mixing bowl (mixer would be ideal), and attach whisk attachment. Pour hot sugar syrup over gelatin, and turn whisk on to medium. Slowly pour egg white over whisk as it’s running. Turn mixer up to high, and whip until the bowl feels body temperature (this can take 8 to 10 minutes). Place immediately into piping bag and pipe on to half of the cookies, capping each cookie ASAP. Let set for an hour, and then munch away….