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Preheat oven to 400 degrees F.
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Place hazelnuts on a sheet pan
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Bake for 10-15 minutes or until hazelnuts becomes aromatic and skin begins to break
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Remove from oven and place the hazelnuts inside a kitchen towel
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Rub the hazelnuts together to remove the skin off them
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Place the hazelnuts on a food processor and ground them
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Place butter and sugar on a mixer with a paddle attachment. Mix until creamy, 2-3 minutes
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Meanwhile in an another bowl, mix the flour, salt, baking powder and hazelnuts
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To the butter add the eggs and hazelnut coffee creamer. Mix
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Finally, add the flour mixture slowly until the whole mixture is incorporated
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Lower the oven to 325 degrees F.
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Line a 2 sheet pans with parchment paper
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Grab a small dollop of cookie dough, about the size of the Ferrero and flatten it with your hands*. Place the Ferrero in the middle and roll with your hands until the truffle is totally encased inside the cookie dough
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Place the cookie balls on the sheet pan separated
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Bake for 12-15 minutes or until browned
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Remove from heat and place on a cooling rack to cool
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For melted chocolate: place chocolate chips in a bowl with the oil. Microwave for 30 seconds and remove from heat. Mix. If the chocolate isn't melted enough place in the microwave for 15 more seconds
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Dip each top of cookie into the melted chocolate. Place on cooling rack until the chocolate sets
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Store in a cookie tin or a Tupperware at room temperature