Serve these crisp cookies alongside a freshly brewed espresso for proper dunking.
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Serve these crisp cookies alongside a freshly brewed espresso for proper dunking.
1½ cups unbleached, all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
¼ cup brewed espresso, cooled to room temperature (2 shots)
½ cup hazelnuts, toasted and chopped
egg wash (1 egg whisked with 1 tablespoon water)