Crunchy Italian cookies perfect for dipping into a cup of coffee or hot cocoa. There is no added fat at all in the recipe, other than that which is in the egg yolks and the chocolate chips. These have 45 calories and 1 gram of fat per cookie.
Ingredients
2/3 cup whole almonds or hazelnuts (filberts)
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 large eggs
2 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract, if using almonds (optional)
Directions
- Position racks in upper and lower third of oven and pre-heat to 350°F. Place nuts in jelly-roll pan and toast until golden. (For hazelnuts, see instructions in notes*, below) Cool nuts completely, then coarsely chop.
- Reduce oven temperature to 300°F and line cookie sheet with parchment paper.
- Whisk flour, cocoa, espresso, baking soda and salt together in small bowl. Place one quarter of the flour mixture and chocolate chips in food processor; process until very fine. Combine with remaining flour mixture. Set aside.
- Whisk whole eggs, egg whites, sugar, vanilla and almond extract in bowl until frothy. Stir in dry ingredients and nuts. (Mixture will be thick and sticky.)
- Spoon batter into three 12 x 2-1/2-inch loafs, at least 2-1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula.
- Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes. Leave oven on.
- Transfer loaves from parchment to cutting board. Cut each loaf into 1/2-inch slices with a sharp serrated knife. Arrange slices cut side down on large cookie sheet.
- Bake 12 minutes, turn over, and bake 12 minutes on the other side.
Notes
- 45 calories per cookie, with 1 gram of fat.
- * How to toast hazelnuts:
Preheat the oven to 350F. Line a baking sheet with parchment paper or foil and arrange hazelnuts in a single layer. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Remove from the oven and wrap them in a kitchen towel, allowing them to steam for one minute. With the towel, gently rub the hazelnuts around to remove their skins. Discard the flaky skin and allow the nuts to cool completely before using the now peeled hazelnuts in the recipe. Small bits of skin will remain…this is okay.