Nocciolata Tea Cakes
These delicious Nocciolata Tea Cakes are a hazelnut and chocolate version of Russian Tea Cakes. Yum!
Servings: 50 Cookies
Calories: 69kcal
Ingredients
- ½ cup Nocciolata hazelnut/chocolate spread
- ½ cup unsalted butter softened
- ½ cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsweetened coconut milk or any kind of milk
- 2 Cups unbleached all-purpose flour
- ¼ cup cacao powder
- ¼ teaspoon fine sea salt
- ¾ cups finely chopped toasted hazelnuts
- additional confectioners sugar for rolling
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, beat together Nocciolata, butter, sugar, vanilla, and milk.
- Add flour, cacao, and salt and beat until combined.
- Stir in the hazelnuts until dough holds together. If too dry, add more milk 1 Tablespoon at a time.
- Shape dough into 1-inch balls and place on an ungreased baking sheet.
- Bake for 10 to 12 minutes or until set but not browned.
- remove from pan and roll in confectioners sugar.
- Place on a wire rack and cool completely.
- Roll cookies in confectioners sugar one more time to thoroughly coat.
- Store in a sealed container.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 13mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg