Wednesday, February 9, 2011
You've tried black walnut, you've had pecan, pistachio and almond, but there ain't no nut that's got anything over the hazelnut!
let's do this thing:
~1/4 c. butter, unsalted, room temp. (1/2 stick)
~3/4 c. sugar
~1/2 tsp. salt
~1 tsp. vanilla
mix well, then add:
~1 whole lg. egg
~1 lg. egg white
mix again, then add:
~2 cups flour
~1 1/2 tsp. baking powder
~3/4 cups chopped hazelnuts
mix until a dough forms
*if its really sticky, add up to a few more tablespoons of flour until the dough is slightly sticky, but handleable. Handleable? Is that even a word?
I didn't need any extra flour today, maybe because its so dry, humidity-wise.
Form into a long log about 3/4 inch high, 2 1/2 - 3 inches wide and probably 15 inches long.
Brush the top of the log with yet another egg white, beaten.
Bake in a preheated 350*F oven for 30 - 35 minutes.
Remove from oven and after only a couple minutes gently lift the log off the pan and onto a cutting surface.
With a large knife, cut into bars about 1/2 inch thick (mine were a little thicker, its up to you) with one swift chop down, just like you would cut through celery.
Place the bars cut side up back onto the cookie sheet and return to the oven.
Turn temp down to 325*F and bake for 20 more minutes.
Remove from the oven and let cool.
These little guys are so good, crunchy and not overly sweet, no icing or chocolate drizzle required.
But, if you have to...I won't hold it against you.
*Make sure you cool them completely before storing or they won't stay crunchy.