INGREDIENTS

INSTRUCTIONS

"Valerie Soon, a B.C.-born chef, offers this great Christmas have-on-hand
item. She spreads this luscious butter on warmed pound cake or between
vanilla wafers. Frozen, it can be scooped into balls and dusted with cocoa
for instant truffles." In small heavy saucepan whisk together sugar, cocoa
and water; cook over medium-low heat, stirring with wooden spoon, until
sugar is dissolved. Bring to boil; boil, whisking, for 1 minute. Remove
from heat; stir in vanilla and almond extract. Let cool to room
temperature. In bowl, beat butter until light. Gradually beat in chocolate
mixture until fluffy and light incolor. Fold in nuts. Scrape into jar;
cover and refrigerate until chilled or for up to 2 weeks. Makes 2 1/2 cups.
Hazelnut, filbert, cobnut and noisette are all the nut of the Corylus tree.
Hazelnut is the accepted term worldwide. Roast shelled nuts on baking sheet
at 350F 8-10 minutes or until fragrant. Or microwave 1 cup at High 3-4
minutes or until skins crack. While warm, rub nuts vigorously in tea towel
to remove most of the skins.
Recipe by: Canadian Living: December 1997, Page 221.
Posted to recipelu-digest Volume 01 Number 345 by Peg Baldassari
<Baldassari@compuserve.com> on Dec 6, 1997

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