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62
Desserts
Hazelnut Butter Cookies
Melt-in-your-mouth delicious – keep this cookie dough on hand frozen
and ready to bake when unexpected guests drop in.
Makes about 70 cookies
1¼ cups unbleached, all-purpose fl our
¾ cup (4 ounces) lightly toasted hazelnuts
¼ teaspoon table salt
12 ounces unsalted butter, at room temperature
¾ cup powdered sugar
1 tablespoon pure vanilla extract
Insert the metal blade. Process the our, hazelnuts, and salt, using the pulse, 15 to 20
times, to chop the hazelnuts and combine with the our. Remove and reserve.
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the
reserved our mixture and process until the dry ingredients are just incorporated.
Turn out onto a lightly oured surface. Shape into 2 equal balls, wrap in plastic wrap.
Refrigerate for about 30 minutes, until stiff enough to shape into logs. Shape into logs
10 inches long and 1¼ inches in diameter. Wrap well in plastic wrap, and refrigerate until
rm, or double-wrap and freeze.
When ready to bake, preheat the oven to 350ºF. Slice ¼-inch thick and place 2 inches
apart on ungreased baking sheets. Bake in the preheated oven for 10 to 14 minutes, until
the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then
transfer to a rack to cool completely.
Nutritional information per cookie:
Calories 56 (77% from fat) • carb. 3g • pro. 0g • fat 5g • sat. fat 0g
• chol. 10mg • sod. 8mg • calc. 4mg • fi ber 0g
Lemon Ginger Biscotti
Delicious with coffee or tea.
Makes about 50 biscotti
1½ ounces white chocolate, broken up, chilled
1 ounce crystallized ginger
1¼ cups unbleached, all-purpose fl our
1 teaspoon baking powder
¹⁄
8
teaspoon table salt
zest of 1½ lemons, removed with a vegetable peeler,
bitter white pith removed
¼ cup plus 2 tablespoons granulated sugar
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