Chocolate Hazelnut Lace Cookies


• 8 ounce Fastachi roasted hazelnuts
• 3 tablespoon all-purpose flour
• finely grated zest of 1 orange
• 3/4 cup sugar
• 1/2 tablespoon valrhona cocoa powder
• 1/4 teaspoon fine salt
• 2 tablespoon heavy cream
• 2 tablespoon light corn syrup
• 5 tablespoon unsalted softened butter
• 1/2 teaspoon vanilla extract
• 4 ounce callebaut 70% dark chocolate


  1. Line a baking sheet with parchment paper. Position a rack in the center of the oven and preheat to 350F degrees.

  2. Place Fastachi roasted hazelnuts in a food processor and pulse until they are finely chopped. (The mixture should contain nut pieces about 1-2 cm in size, be careful not to over-process.)

  3. In a large bowl, combine the chopped nuts, flour, orange zest, sugar, cocoa powder, and salt. Stir ingredients together.

  4. In a small saucepan, stir together the cream, corn syrup, butter, and sugar and bring to a boil. (stirring occasionally) Once the mixture comes to a rolling boil and the sugar has been completely dissolved, continue to boil for 1 minute.

  5. Remove the pan from heat, and stir in the vanilla extract.

  6. Pour the mixture into the hazelnut mixture and gently stir until combined. Set aside until it is cool enough to handle. (about 30 minutes)

  7. Once cool, scoop rounded teaspoons of batter, gently roll them into a ball, and Place the balls on the prepared baking sheet, leaving about 4 inches between cookies. (they will spread)

  8. Bake cookies one pan at a time, until cookies become thin and are an even color of caramel brown. (about 10 minutes)

  9. Cool on racks. Repeat with the remaining batter until finished.

Chocolate Topping:
  1. Put the dark chocolate chips in a microwave-safe bowl and microwave with 15 seconds intervals until the chocolate is melted.

  2. Drizzle the melted chocolate over the cookies, allow the chocolate to set, and serve.

Store cookies in an air-tight container, separated by wax or parchment paper, for up to 3 days.