Hazelnut Kiss Cookies
Delicious vegan hazelnut cookies with a rich chocolate topping, perfect for any occasion. These delightful treats combine the nutty flavor of hazelnuts with a decadent chocolate finish, creating a satisfying and indulgent snack. Easy to make and perfect for sharing, they're a great addition to any dessert table
Cookies Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the vegan egg replacer according to the package instructions (it typically needs water).
- Prepare the vegan egg white replacer according to the package instructions (it typically needs water), so it’s ready for dipping.
- Finely chop the cooking chocolate (50g) and set it aside.
- In a large bowl, combine the vegan butter, all-purpose flour, sugar, vanilla sugar, and the prepared vegan egg replacer. Mix (by hand or with a mixer) until a smooth, non-sticky dough forms. Add a little extra flour if necessary.
- Fold the chopped chocolate into the dough until evenly distributed.
- Shape the dough into small balls. Dip each ball into the prepared vegan egg white replacer, then roll in the chopped hazelnuts to coat.
- Place the coated dough balls on the prepared baking sheet. Use your finger or the end of a wooden spoon to press an indent into the center of each ball.
- Bake in the preheated oven for 18 minutes, or until the cookies are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
Chocolate Topping Instructions
- For the chocolate topping, combine the cooking chocolate, vegan cooking cream, and rum in a microwave-safe container.
- Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat the mixture.
- Allow the mixture to cool until it reaches a creamy consistency suitable for piping.
- Pipe small mounds of the chocolate mixture into the indents of the cooled cookies. Let the chocolate set completely before serving.
- Store the cookies in an airtight container at room temperature for up to two weeks.
Notes
- If the dough feels too soft after mixing, chill it for 10–15 minutes to make shaping easier.
- Make the indent right after placing on the tray—if you wait, the hazelnut coating can crack.
- Let the cookies cool fully before piping, otherwise the topping can melt and slide.
- If the chocolate topping thickens too much to pipe, warm it briefly (5–10 seconds) and stir.
Equipment Needed
- Oven
- Sheet Pan
- Parchment Paper
- Mixing Bowl
- Spatula
- Hand Mixer
- Kitchen Scale
- Cutting Board
- Knife
- Wooden Spoon
- Wire Rack
- Microwave
- Liquid Measuring Cup
- Piping Bag
- Food Storage Container
Nutrition Facts
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