Mocha-Nut Fudge Flats

Ingredients

• 0.5 cup powdered sugar 
• 1 large egg whites 
• 0.3 cup hazelnuts 
• 1 pinch salt 
• 1 tablespoon strong coffee decoction cooled brewed
• 0.3 cup cocoa powder unsweetened

Equipment

• bowl
• baking sheet
• oven

Directions

1. Place racks in top and bottom thirds of oven; preheat to 350F. Line 2 large baking sheets with parchment and mist with cooking spray.
2. On a rimmed baking sheet, toast nuts, stirring halfway through, until golden brown, 8 to 10 minutes.
3. Transfer to a bowl to cool. When cool enough to handle, chop finely.
4. Sift confectioners' sugar, cocoa and salt into a bowl. Stir in egg white and coffee until just smooth. Do not overmix.
5. Drop teaspoonfuls of dough on lined baking sheets, 2 inches apart.
6. Sprinkle with nuts.
7. Bake, switching sheets halfway through, until puffed and tops are set, about 10 minutes.
8. Let cool completely on sheets on wire racks.