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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times. | 2. Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater. | 3. Put all the ingredients into a large bowl. | 4. Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay. | 5. Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight. | 6. Work with half the dough at a time, keeping the rest refrigerated. | 7. Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply. | 8. Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven. | 9. Let sit until cool. Sprinkle with additional powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	60			19152.0	2880.0	0.0	960.48
butter	100	g	unsalted softened	717.0	0.06	0.85	81.11
sugar	40		powdered	18672.0	4788.96	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
purpose flour	135	g		120.15	0.0	26.73	0.675
salt	1/4	teaspoon		-	-	-	-
hazelnut	30			19152.0	2880.0	0.0	960.48

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.