Recipe by GinnyP
Pastry chef Patric Gabre-Kidan from the restaurant "The Painted Table" is responsible for this addictive cookie. He typically lets these cookies sit out a full day after piping and before baking. He says the object is for the cookie to form a crust that will bake up crispy while leaving the inside moist. I'd like to give Chef Patric a "kiss" for coming up with this one!
Top Review by daisy M
Too (hazel)nutty and overpowering for our family. It was chewy and very flavorful. My family was not pleased with this one since it was very rich and heavy for a cookie. Maybe making this with almonds would make it more delicate-tasting.
- 1 1⁄4 cups hazelnuts
- 1 cup sugar
- 1⁄4 cup cocoa powder
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 egg whites
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Scatter the hazelnuts in a baking pan and toast, gently shaking the pan once or twice to help the nuts toast evenly, until lightly browned and aromatic, 10 to 12 minutes.
- Turn off the oven.
- Transfer the nuts to the center of a lightly dampened kitchen towel, wrap the towel around the nuts, and rub the nuts around vigorously (but carefully, since they're hot) to remove as much of their skins as possible.
- Let the nuts cool completely.
- In a food processor, grind the cooled hazelnuts with the sugar until very fine.
- Add the cocoa powder, butter, honey, and vanilla.
- Pulse until well blended.
- In a small bowl, beat the egg whites with a fork to break them up a bit but not make them too frothy.
- Add about half of the egg whites to the processor and pulse a couple of times, then add the remaining egg white and pulse again.
- You're looking for a paste that's smooth but firm enough to hold its shape.
- Fit a pastry bag with a large plain or star tip and fill the bag with the dough.
- Line 2 heavy baking sheets with parchment paper.
- Squeeze a small dot of the dough under each corner of each paper lining to adhere it to the baking sheet (this will make piping easier).
- Squeeze dough onto paper in big rosettes or teardrop shapes, making each cookie about 1 1/2 inches across and with at least 1 inch between the cookies.
- Give the cookies a bit of height as you pipe.
- If you make them too flat, they'll be more crisp than chewy when baked.
- Let the cookies sit for 1 hour before baking.
- Reheat the oven to 350 degrees F.
- Bake the kisses until they are just set on the outside, about 8 minutes.
- The cookies will firm up as they cool and you want the insides to remain tender and chewy.
- Transfer the kisses to a wire rack to cool and serve soon, or store in an airtight container for a few days.
- Note: If you use a star tip, be sure that its points are open enough to avoid being blocked by the ground nuts.