Rating: 4.5 stars 4.4
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

259 calories; protein 4.6g; carbohydrates 33.1g; fat 12.2g; cholesterol 44.6mg; sodium 100mg. Full Nutrition
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