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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes. | 2. Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low. | 3. Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed. | 4. Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes. | 5. While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. | 6. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut. | 7. Bake until lightly golden brown, 8 to 10 minutes. | 8. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. | 9. Sift confectioners’ sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure. | 10. Store the cookies in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	lb	unsalted	1939.1444	89.0986	60.5898	163.2964
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
salt	1/4	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
cake flour	3	cups		1487.82	320.7033	33.702	3.5346
cinnamon	2 1/2	teaspoons	ground	-	-	-	-
fine cake crumb breadcrumb	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
flour	2 1/2	cups	ground toasted	911.4	67.032	79.40100000000001	43.365
confectioner ' sugar				-	-	-	-
raspberry jam				-	-	-	-

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