| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 4 |
c |
All purpose flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 6 |
|
Eggs |
| 4 |
tb |
Frangelico (Hazelnut |
|
|
Liquor) |
| 2 |
ts |
Vanilla extract |
| 2 |
ts |
Almond extract |
| 2 |
c |
Roasted hazelnuts, coarsley |
|
|
Chopped |
INSTRUCTIONS
I have substituted 2 cups roasted chopped almonds for the Hazelnuts
and the results have been fine. Also, I've been thinking about
substituting 4 Tbls. of anise liquor for the Frangelico & tossing in
a handful of anise seeds.
Pre-heat the oven to 350 degrees. Mix dry ingredients (except the
nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the
liquids into the dry ingredients until the dough is stiff. Do not
overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3
inches wide & approximately 15 inches long. Place the logs on a
buttered cookie sheet. Bake for 20 minutes at 350. Remove from the
oven & let cool to the touch. Using a bread knife, slice the log
crosswise into 3/4 inch pieces. Place the pieces back on the cookie
sheet side down. Bake again for 15 minutes until the cookies are a
golden brown. Store in a tight tin. Cookies store well for weeks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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