What would the holidays be without a sweet treat? Today, I have a holiday cookie recipe for the hazelnut lovers. The star of these cookies is a brand-new dairy-free (and 100% vegan) organic chocolate hazelnut spread called Nocciolata Dairy Free. Each batch of Nocciolata Dairy Free takes 36 hours of artisanal preparation, which combines top-quality hazelnuts, cocoa and cocoa butter, environmentally-responsible cold-pressed sunflower oil, natural vanilla extract, and raw cane sugar. Read on for the delicious details.
INGREDIENTS:
INSTRUCTIONS:
- Preheat oven to 325°F.
- Spread the walnuts on a baking sheet and bake for two minutes. Add the almonds to the tray and bake for 3-4 minutes more until the nuts are fragrant and just barely golden. Transfer to a bowl to cool. When cool enough to handle, break the walnut halves unevenly into smaller pieces.
- Spread the coconut on the baking sheet and toast it for 3-4 minutes until slightly golden. Add it to the bowl of nuts.
- Whisk together powdered sugar, cocoa powder, and salt.
- Add the walnut-almond-coconut mixture and the chocolate chips and stir to combine.
- Add the egg whites and stir just enough to moisten all the dry ingredients.
- Spoon about two tablespoons of batter onto a parchment-lined baking sheet, leaving several inches between cookies.
- Bake for 12-14 minutes, turning the baking sheet once.
- Once cooled, spread Nocciolata Dairy Free chocolate hazelnut spread between two cookies and assemble the sandwiches.
