Espresso Balls

54
Servings
25m
Prep Time
15m
Cook Time
40m
Ready In

Recipe: #33717

November 13, 2019

Categories: Desserts



"Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving."

Original recipe yields 54 servings
OK

Nutritional

  • Serving Size: 1 (11.4 g)
  • Calories 53.5
  • Total Fat - 3.6 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 9 mg
  • Sodium - 37.7 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.1 g
  • Protein - 0.6 g
  • Calcium - 3.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325F.

Step 2

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Step 3

Beat in powdered sugar and cocoa powder until combined, scraping side of bowl occasionally.

Step 4

Beat in coffee liqueur and vanilla.

Step 5

Beat in as much flour as you can with the mixer. Stir in any remaining flour, 1/2 cup of the round hazelnuts, and ground coffee beans with a wooden spoon.

Step 6

Shape dough into 1-inch balls.

Step 7

Roll dough balls in remaining ground hazelnuts.

Step 8

Place balls 2 inches apart on ungreased cookie sheets.

Step 9

Bake in preheated oven about 15 minutes or until bottoms are lightly brown.

Step 10

Lightly press a chocolate covered coffee bean onto the top of each cookie.

Step 11

Cool on cookie sheets on wire racks for 3 minutes.

Step 12

Transfer cookies to wire racks and cool completely.

Tips & Variations


No special items needed.

Tags : Desserts

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