Total Time: 25 minutes
Ingredients:
one package (9 ounces) chocolate wafers
one cup skinned toasted hazelnuts
1-1/2 cups confectioners' sugar
one Tablespoon instant espresso powder
1/2 cup Grand Marnier or other orange liqueur
2-1/2 Tablespoons light corn syrup
1/2 cup granulated sugar
Preparation:
Pulverize the chocolate wafers & hazelnuts together in a food processor. Add the confectioners' sugar & method to merge.
Dissolve the espresso in the Grand Marnier & add to the chocolate crumbs along with the corn syrup. Method until the mixture forms a damp mass.
Store loosely packed between layers of waxed paper in a cookie tin. Let age one week before serving.
Break off small pieces of the dough & roll them in to 1-inch balls. Place the granulated sugar in a shallow bowl & roll each ball in the sugar to coat.
Yield: four to 4-1/2 dozen cookies.
