Ingredients
- 1 cup all-purpose flour plus 2 TBSP
- 1 1/2 cups unsweetened cocoa powder
- 1/2 cup granulated sugar
- 3/4 cup toasted hazelnuts finely chopped
- 2 cups coffee cooled to room temperature
- 1/4 cup Frangelico
Make it step by step
- Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.
- Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico until smooth.
- With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool. Repeat with the remaining batter. To serve, break the sheets into pieces.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.