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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like! Ingredients:
1 cup skinned, toasted hazelnuts |
1 cup white sugar |
1/2 cup unsalted butter |
1/4 cup hazelnut liqueur |
3 eggs |
3 cups unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 cup mini semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
4. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
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