Espresso Cookies

For the espresso cookies, cream butter and sugar with the whisks of a hand mixer. Stir in eggs one at a time, mix in espresso powder, vanilla, lemon zest, salt, baking soda, flour and 100 g hazelnuts. Stir in briefly.

Divide the dough in half. Stir cocoa into one half, cut out one tablespoon each of light and dark dough. Place on a baking tray lined with baking paper to form a dough heap. Mix the doughs a little at a time. Sprinkle remaining nuts on top and flatten dough mounds slightly.

Bake in a convection oven at 160°C for about 15 minutes until the espresso cookies are lightly browned. Allow to cool.

Related Recipes:

Espresso CupcakesFor the espresso cupcakes, first make two cups of strong espresso and let it cool. Cream the butter with the... Espresso Pine Nut WafflesFor the espresso pine nut wafers, toast the pine nuts in a pan without fat until golden brown and let cool... Espresso Nut Mug CakesFor the espresso nut mug cakes, first pour the milk into a cup and heat in the microwave at 800 watts for... Espresso Cream with Cardamom StrawberriesFor the espresso cream with cardamom strawberries, wash, clean and quarter the strawberries and mix with... Espresso CakeA simple but delicious cake recipe: Blend food processor on high speed until smooth. gradually fold in sugar... Walnut Chocolate CookiesFor the walnut chocolate cookies, preheat the oven to 190°C degrees and line 2 baking sheets with baking... Rhubarb Vanilla CakeFor the rhubarb vanilla cake, mix soft butter with sugar, salt, vanilla sugar and eggs to a nice mousse, add... Espresso Cream CakeFor the espresso cream cake, separate the eggs and beat the egg whites until stiff. Beat yolks, powdered... Pumpkin Seed CookiesSift the flour onto the tabletop and press a well into it. Sift sugar into the well, add yolks, a pinch of... Neighbor Cherry Vanilla DreamFor the short pastry: Knead all ingredients first with the dough hook of the mixer, then with your hands to a...