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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 32 |
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Directions: In a food processor, finely grind the hazelnuts with 1/2 cup flour.
Using an electric mixer on medium speed, beat together the butter, cream
cheese, and sugar until light in color and smooth, 1 minute with a stand
mixer. Add the egg and miz until combined.
On low speed, add the ground hazelnuts, the remaining flour, the salt and
the baking powder to the butter and cream cheese and mix until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Divide the dough into 4 pieces. On a lightly sugared work surface, roll
the dough into 4 logs, each 8 inches long. Refrigerate for at least 1 hour
until firm.
Preheat the oven to 350F . Line 2 baking sheets with parchment paper.
Slice the dough into 1/2 inch thick rounds. Place on the prepared baking
sheets about 2 inches apart and bake until golden brown around the edges,
about 8 minutes. Let cool to room temperature.
Sandwich 2 cookies together using about 1 tsp Nutella or jam for each.
Contributor: Emily Luchetti 2003
| Ingredients:
1/2 Cup(s) hazelnuts; toasted, skins removed
151/193 Pound(s) all purpose flour
5/8 Cup(s) butter; softened
2 Ounce(s) cream cheese
5 257/456 Ounce(s) sugar
1 egg
1 Ounce(s) salt
4/23 Ounce(s) baking powder
3/4 Cup(s) nutella or jam, any flavor |
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