| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Post fabfoo, Post to mc |
1 |
servings |
INGREDIENTS
| 1 |
c |
Roasted oregon hazelnuts; coarsely chopped |
| 4 |
oz |
Unsalted butter; softened |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
tb |
Hazelnut liqueur or amaretto |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder; double acting |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In a large bowl, cream together the butter and sugar. Add eggs, vanilla and
liqueur, and blend well. In separate bowl, combine the flour, salt and
baking powder. Add the hazelnuts to the egg mixture, then add the flour and
stir until just blended. On a floured surface, roll the dough into a
cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and
bake in 325 oven for about 25 minutes. Allow to cool for 5 minutes.
Diagonally slice the roll into 1/2 -inch cookies, and place face side up on
the cookie sheet. Bake for 10 minutes. Allow to cool overnight. Serve with
espresso or a full-bodied red wine.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-Fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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