From the blog For Love of the Table
2 1/4 cups all-purpose flour (9 oz.)
3/4 c. pecans (3 oz.)—it is not necessary to toast the pecans for this cookie
1/4 c. cocoa (20 g.)
2 T. finely ground espresso beans (10 g. or 1 pod)—or use 2 t. instant espresso powder
1/2 t. salt
2 1/4 sticks (18 T.) unsalted butter
1/2 cup powdered sugar (2 oz.)
1/4 cup granulated sugar (1.75 oz.)
1 t. vanilla
Place the flour and pecans in a food processor and process until the pecans are finely ground. Add the cocoa, espresso and salt and pulse to blend. Set aside.
Briefly cream the butter and sugars. Beat in the vanilla. Add the dry ingredients and mix to form a soft dough. Chill for 1 hour, or overnight.
Mold into 1-inch balls and place on parchment-lined baking sheets, spacing the cookies at least an inch apart. Bake the cookies in a 400° oven until the tops appear dry and the cookies have puffed slightly and begun to crack—about 9 minutes (be careful not to over bake...the cookies will be dry). Cool on the sheets for one minute (the cookies are too tender to transfer from the sheets when they first come out of the oven). Allow the cookies to continue to cool for another 5 minutes. Roll the cookies in powdered sugar (be gentle, they break). Finish cooling on a wire rack. Sift more powdered sugar over the cooled cookies to give them a neater look. Store air tight.
Makes 5 dozen cookies
http://www.forloveofthetable.com/2013/11/chocolate-espresso-snowball-cookies.html