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Hazelnut Espresso Fingers in Chocolate

Total Time

Prep: 35 min. Bake: 10 min./batch + cooling


5 dozen

I make these cookies for the school teachers and staff for Christmas and at end of the school year. They are in much demand at school bake sales. They sell for $6.00 a dozen and usually someone has requested them to set aside for them to buy.—Cindy Beberman, Orland Park, Illinois
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  • 1-1/2 cups hazelnuts, toasted
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup milk chocolate chips
  • 3/4 cup semisweet chocolate chips
  • 2 teaspoons shortening


  1. Preheat oven to 350°. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in hazelnuts.
  2. Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 100 calories, 7g fat (3g saturated fat), 9mg cholesterol, 43mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 1g protein.

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