Kitchen Therapy


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Hazelnut Espresso Cookies

I love love love food and for the past few months have indulged myself completely!
And now, I have to deal with the consequences of this… again.
I tend to be like Bart Simpson when it comes to food.
You know that scene where you see Bart getting zapped but he keeps going back for more because he doesn’t learn his lesson?
Well, that’s me in a nutshell.
But now I can recognise the symptoms (chronic lethargy) and know what I need to do.
So out with the great tasting meals laden with butter and salt and in with Tosca Reno’s Eating Clean!
Back to the gym (and working out properly, incorporating cardio and weights, rather than just making an appearance without raising a sweat!)
It really does make a difference!
And since my biggest downfall is my choice of snacks (cakes, muffins, cookies, you name it!) I figured I’d start there.
Wild Alaskan Salmon and Avocado makes my skin look great but I needed something sweet!
I opened Tosca’s cookbook and made these cookies.
They were very easy to make and tasted great.
The first batch I undercooked so they were soft, the next batch I was certain I burnt but they were nice and crispy.
Both versions tasted great.

 

Hazelnut Espresso Cookies
(from Tosca Reno’s ‘Eat Clean’ Cookbook)

3/4 cup Sucanat or Rapadura sugar
I used raw sugar, because I couldn’t be bothered looking for sugar I had never heard of.
1/2 tsp sea salt
1 Tbsp espresso powder or granules
2 cups hazelnuts toasted and skins removed
4 large egg whites
1 tsp vanilla extract
1 Tbsp orange zest

1. Preheat oven to 325 degrees F/165 degrees C.
2. Place sugar, salt, espresso and nuts in a food processor and process until fine.
3. Beat egg whites until stiff.
4. Fold nut mixture gently into whites. Add vanilla and orange zest and blend.
5. Spoon mixture onto parchment lined baking trays, don’t crowd.
6. Bake for about 20 minutes or until golden on top.