Chocolate Hazelnut Cookies
I have been busy making cookies for Christmas and to give away as gifts. Swedish tradition stipulates that there need to be 7 kinds of cookies for your Christmas smorgasbord dessert table. I have always made a combination of Swedish and American traditional cookies for my family. There are several legends about why seven cookies. Swedish culture is a combination of secular and religious symbolism. The religious symbolism stands for the world being created in seven days. There are seven colors in the rainbow. It has been in practice since the late 1800’s.
This has been a tradition in my family as long as I can remember. I also hope to pass on the tradition to my children. I believe culture, tradition, customs and holidays are important to pass on to the next generation. It has been said that these ways are still celebrated in the old ways in the United States of America as some have died out in the original country of origin.
I wanted to create a cookie I have never had before. I also wanted to pay homage to my heritage. Hazelnuts are used in a lot in Swedish desserts. I had some chocolate hazelnut spread in my pantry. I suggest you read every ingredient list for every item you purchase at a store. I have found several items that have the same label but have different ingredients listed on the back. I have almost purchased the wrong item at times. This cookie uses Birch Xylitol instead of Monk Fruit for those that can’t eat or don’t care for the taste of Monk Fruit.
This cookie has a wonderful aroma wafting from the oven when it bakes. It makes it hard to wait for them to cool down enough to eat them. The cookie is sweet and slightly crisp. For a softer cookie bake fewer minutes. For a harder cookie bake longer. This cookie almost melts in your mouth.
Chocolate Hazelnut Cookies
Ingredients
- 1/2 cup Chocolate Hazelnut Spread
- 1/4 cup Softened Butter
- 1/4 cup Birch Xylitol
- 1/2 cup maple sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup Hazelnut flour
- 1/2 cup Cassava flour
- 1/2 tsp pink salt
- 1/2 tsp baking powder
Instructions
- Preheat oven 325 F.
- Place parchment paper on cookie sheets or greased cookie sheets.
- Place chocolate hazelnut spread and butter into a stand-alone mixer and cream together.
- Add in Birch Xylitol and maple sugar and blend until combined.
- Combine the maple sugar and Xylitol.
- Add maple sugar mixture to the butter mixture.
- Add egg
- Add Vanilla and blend the chocolate butter mixture until all ingredients are thoroughly blended.
- In a separate bowl combine hazelnut flour
- Add cassava flour
- Add pink salt, and baking soda stir until all are blended.
- Add half of the flour mixture to the butter mixture and blend until combined.
- Scrape down the edges and add remaining flour to the butter until thoroughly blended.
- Using a number 60 cookie scoop. Scoop out cookie dough and add to cookie sheet. Using a fork make a crisscross pattern on top of the cookie.
- Bake cookie for 15 -20 minutes. Remove cookies and allow to cool before removing to an airtight container.
Notes
Servings 40.0
Amount Per Serving
calories 59
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 44 mg 2 %
Potassium 9 mg 0 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 4 %
Sugars 3 g
Protein 1 g 1 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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