Chef Bruno, acclaimed judge on The Great Canadian Baking Show on CBC Television, is back with another exciting cookbook!

In The Bacon, Butter, Bourbon, and Chocolate Cookbook, Chef Bruno focuses on four distinct ingredients to create some of his favourite recipes. Each one of these ingredients is remarkable on its own and together they produce a range of tastes and experiences that all food—lovers are greedy for salty, sweet, silky, chewy.

Recipes include: Bacon and Salmon Roe Devilled Eggs; Bacon Cheddar Scones; Bacon and Goat Cheese Risotto; Basil and Sundried Tomato Butter; Very Buttery Brioche; Butter and Soy—Glazed Brussels Sprouts; Bourbon Garlic Glazed Yams; Pork Belly with Bourbon Honey Glaze; Bacon and Stilton Cheese Mashed Potatoes; Warm Peach and Bourbon Cobbler; Cocoa and Molasses Baby Back Ribs; Double Chocolate Whoopee Pies; Chocolate Espresso Eclairs and more!

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Irresistible Chocolate Hazelnut Cookies

{ makes 36 cookies }

Joachim Splichal, the chef behind renowned Los Angeles restaurant Patina, gave me this recipe on my first day on the job there as Pastry Chef. “They are irresistible,” were his words. And indeed, these cookies are irresistible and delicious.

INGREDIENTS

1 cup (250 mL) softened unsalted butter

1 cup (250 mL) granulated sugar

3 large egg yolks

1 cup (50 mL) chopped extra bitter chocolate

1½ cups (375 mL) ground hazelnuts

½ cup (125 mL) all-purpose flour

½ cup (125 mL) icing sugar

INSTRUCTIONS

In an electric mixing bowl with the paddle attachment, cream together the butter and sugar on low speed. Use a rubber spatula to scrape down the sides of the bowl. Continue mixing on low speed, then add the yolks one at a time until fully incorporated.

Place a double boiler over medium heat. Add the bittersweet chocolate to the bowl, and allow it to melt slowly.

Add the melted chocolate, ground hazelnuts and flour to the butter mixture and mix on low speed until the dough just comes together. It’s important not to overmix the dough, which will feel a bit soft at first but will firm once the melted chocolate starts to solidify. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 360°F (180°C).

Remove the dough from the fridge and, using a soup spoon, shape it into balls the size of egg yolks. Place the dough balls on a parchment- lined baking tray, spacing each ball 2 inches (5 cm) apart from each other.

Dust the tops of the cookies with icing sugar and bake for 12 minutes.

Remove from the oven and let them cool completely on a rack. Store in an airtight container in a dry place up to 1 month.

Recipe reprinted with permission from Fitzhenry & Whiteside/Whitecap Books.