🫙 From the Spice Rack
Chocolate-Hazelnut Thumbprints
1/2 c Hazelnuts 1 1/2 c Flour 1/4 c Unsweetened cocoa 1/2 ts Salt 1/2 c Plus 2 tb unsalted butter = room temp 7 tb Sugar 1 Egg 1 Egg yolk 1/2 ts Vanilla 1/3 c Raspberry preserves
maineasy
Ingredients8 items
Ingredients
- 1/2c hazelnuts
- 11/2 c flour
- 1/4c unsweetened cocoa
- 1/2ts salt
- 1/2c plus 2 tb unsalted butter
- 1egg
- 1egg yolk
- 1/2ts vanilla
Directions
- 1
1/2 c Hazelnuts 1 1/2 c Flour 1/4 c Unsweetened cocoa 1/2 ts Salt 1/2 c Plus 2 tb unsalted butter = room temp 7 tb Sugar 1 Egg 1 Egg yolk 1/
- 2
Put the nuts in a small baking pan and toast in a preheated 350-degree oven about 7 to 10 minutes, or until the skins start to crack
- 3
Cool slightly and put into a kitchen towel
- 4
rub together to remove the skins
- 5
Cool completely
- 6
Process in a food processor until finely ground
- 7
Set aside
- 8
Sift together the flour, cocoa and salt