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Author Notes: Asha Gomez' "My Two Souths", the reigning 2017 Piglet champion, combines the flavors of South India with Gomez' upbringing in the South of the United States. Her traditional chewy chocolate cookie gets a smoky kick in the pants from smoked sweet paprika—plus a generous handful of toasted hazelnuts for a nutty finish. —Food52
Food52 Review: Notes: Notes: To roast and skin hazelnuts, toast the nuts on a sheet pan in a 350°F oven for 12 to 15 minutes or until they are beginning to brown and are very fragrant. Place the nuts in a kitchen towel and gather up the edges to form a bundle. Rub the nuts together in the towel to remove most of the dark-brown skin. —The Editors
Makes 10 cookies
- 1 cup unbleached all-purpose flour
- 1/2 cup white granulated sugar
- 2 teaspoons smoked sweet paprika, divided
- 2 large eggs
- 1 cup (8 ounces) Nutella, at room temperature
- 1/4 cup (2 ounces) hazelnuts, roasted, skinned, and chopped (see Editor's Notes)
- Cooking spray
- 1 tablespoon confectioners’ sugar, for dusting
- Heat the oven to 350°F.
- In a medium bowl, using your hands, mix together the flour, sugar, 1½ teaspoons of the smoked paprika, and eggs to form a crumbly dough. Mix in the Nutella and hazelnuts and work to form a smooth dough, no more than 2 minutes.
- Spray a cookie sheet with cooking spray and set aside.
- Separate the dough into 10 equal parts, using your palms to roll them into round balls. Place the balls on the cookie sheet, 1 inch apart. Bake for 6 to 8 minutes, or until the cookies are flat discs, crisp around the edges. Remove the cookies from the oven; dust with the remaining smoked paprika and confectioners’ sugar. Eat them immediately or after they have cooled down.