Health

Mocha-Nut Fudge Flats

mocha-nut-fudge-flats Photo: Levi Brown

Ingredients

  • 1/4 cup hazelnuts, skins removed
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 large egg white
  • 1 tablespoon strong brewed coffee, cooled

Preparation


1. Place racks in top and bottom thirds of oven; preheat to 350ºF. Line 2 large baking sheets with parchment and mist with cooking spray.

2. On a rimmed baking sheet, toast nuts, stirring halfway through, until golden brown, 8 to 10 minutes. Transfer to a bowl to cool. When cool enough to handle, chop finely.

3. Sift confectioners' sugar, cocoa and salt into a bowl. Stir in egg white and coffee until just smooth. Do not overmix.

4. Drop teaspoonfuls of dough on lined baking sheets, 2 inches apart. Sprinkle with nuts. Bake, switching sheets halfway through, until puffed and tops are set, about 10 minutes. Let cool completely on sheets on wire racks.


  • Prep Time:
  • Total Time:
  • Yield: Yield: About 24 (serving size: 2 cookies)

Nutritional Information

Calories per serving: 43
Fat per serving: 2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 7g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 17mg
Calcium per serving: 6mg