5 oz Unsalted butter, room
-temperature
1 c Granulated sugar
2 lg Eggs, room temp.
10 oz Whole hazelnuts, toasted
2 1/4 c Unsifted all purpose flour
Bruschetta – These recipes are from an Italian cooking class…
Crisp and crunchy, sort of biscotti like. Intense hazelnut flavor. Easy to
make, can refrigerate dough for 10 days or freeze for a month. They keep
ten days after baking (but not in MY house!).
In the large bowl cream the butter with an electric mixer at med. low speed
until smooth, about one minute. Beat in sugar at med. speed until well
combined and slightly fluffy, scraping down the sides of the bowl. Add the
eggs, one at a time, mixing until well combined. Lower speed, add the whole
nuts all at once, then add the flour gradually. Mix just until thoroughly
blended. Some of the nuts will remain whole, which gives a nice mosaic
pattern to the finished cookies.
Divide dough into four equal portions. With floured fingertips, form each
portion into a rectangular brick 10 inches long, 2 inches wide, and 3/4
inch high. Wrap each in plastic and refrigerate until firm, for at least 4
hours. It is important to refrigerate for this length of time because the
nuts absorb some of the moisture, making it easy to slice uniform cookies
without the nuts breaking. Using a sharp knife, cut 3/8 inch thick slices
and place them, cut side down, 1/2 inch apart on a baking sheet. Bake, one
sheet at a time, for just 8 minutes. The cookies’ surface will be dull, not
shiniy. Remove baking sheet from the oven and turn cookies over with a
metal spatula. Return to oven and bake about 7 to 10 minutes more or until
pale golden and crisp. Remove with a metal spatula to a wire rack to cool.
Stack in an airtight metal container and store at room temp. up to ten
days.
Yields
1 Servings
