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Friday, October 26, 2012

Chew on This | Hazelnut Cookies

Halloween is next Wednesday. In case you didn't know. 

We've purchased a large amount of candy to pass out to the Trick-or-Treat bunch. Leftovers are possible. And of course, my kids will collect their weight in sweets during their Halloween endeavors.

I'm doomed.

A snack sized Snickers here. A Twix bar there. Then the feeding frenzy really starts to kick in. 

For me. Not the kids. 

Mimi to the rescue.

She found these amazing Hazelnut Cookies and made them in the hope that they would persuade my tastebuds away from the inevitable candy crash. They're sophisticated and so delicious!

It's hard to be a candy hoarder when I'm hoarding elegantly enjoying these scrumptious delights!

Make them - they'll save your life.


Here's the recipe:
Hazelnut Cookies
(adapted from Nick Stellino-Mediterranean Flavors)

1 ¼ C  brown sugar
1 1/2 C coarsely chopped hazelnuts
1 ½ C  butter
1 ½ t  salt
1 t  hazelnut extract
3 C  flour

Preheat oven to 325 F.

Place hazelnuts in a pie pan with 1 T butter. Place pan in hot oven for 5-7 minutes. Stir at least once to coat all the nuts with butter. When finished, allow to cool.
Next, line a 9x13” pan with foil that has been buttered. Evenly sprinkle ¾ C of brown sugar and 1 C of the roasted hazelnuts over the bottom of the pan. Set aside.

Now, in a large bowl, beat the rest of your butter with the remaining brown sugar, hazelnut extract and salt until light and fluffy.  Add the flour and the rest of the hazelnuts. Blend at low speed until mixture leaves the sides of the bowl. With your fingers, press the dough into an even layer over the sugar and roasted nuts.

Bake for approximately 35 minutes or until the top is lightly browned. Cool for a few minutes (5-7) then invert onto a pan or plate.  Remove foil and carefully cut into pieces. (Cookies will be very crumbly so don’t worry about cutting perfect pieces) Enjoy!

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