Food recipes
Hazelnut Balls
Hazelnut Balls Ingredients: nuts, hazelnuts or filberts wheat flour, white, all-purpose, unenriched sugars, granulated vanilla extract butter, without salt Directions: Preheat the oven to 350F. Place the hazelnuts on...
Hazelnut Balls
Ingredients:
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
butter, without salt
Directions:
Preheat the oven to 350F.
Place the hazelnuts on a baking sheet and roast for about 15 minutes.
Remove from the oven and lower the oven temperature to 325F.
While the hazelnuts are still hot, rub them in a dish towel to remove most of their skin (some skin will remain).
Cool completely.
Place the hazelnuts and the remaining ingredients in a food processor and pulse until the mixture almost forms into a ball.
Transfer the dough to a work surface and work it to a smooth ball.
Place level teaspoonfuls of dough between the palms of your hands and roll into smooth balls.
Place the balls on 2 ungreased baking sheets with a little space between them.
Refrigerate for 10 minutes.
Remove the baking sheets from the refrigerator, place in the oven, and bake one at a time for about 15 minutes, or until the bottoms are golden.
Remove from the oven, place the baking sheet on a wire rack, and let cool briefly (otherwise the cookies will crack), then place the cookies on a wire rack to cool completely.
To freeze the cookies, place them side by side in a foil pan lined with wax paper, cover with foil, and place in a zip-top bag.
Ingredients:
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
butter, without salt
Directions:
Preheat the oven to 350F.
Place the hazelnuts on a baking sheet and roast for about 15 minutes.
Remove from the oven and lower the oven temperature to 325F.
While the hazelnuts are still hot, rub them in a dish towel to remove most of their skin (some skin will remain).
Cool completely.
Place the hazelnuts and the remaining ingredients in a food processor and pulse until the mixture almost forms into a ball.
Transfer the dough to a work surface and work it to a smooth ball.
Place level teaspoonfuls of dough between the palms of your hands and roll into smooth balls.
Place the balls on 2 ungreased baking sheets with a little space between them.
Refrigerate for 10 minutes.
Remove the baking sheets from the refrigerator, place in the oven, and bake one at a time for about 15 minutes, or until the bottoms are golden.
Remove from the oven, place the baking sheet on a wire rack, and let cool briefly (otherwise the cookies will crack), then place the cookies on a wire rack to cool completely.
To freeze the cookies, place them side by side in a foil pan lined with wax paper, cover with foil, and place in a zip-top bag.