Ingredients
- 1 pound hazelnuts (3 1/2 cups)
- 1 1/2 cups sugar
- 2 slightly rounded cups a.p. flour
- 1/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking powder
- 3 tablespoons unsalted butter, softened
- 5 drops pure cinnamon oil (optional)
- 1/2 cup plus 2 tablespoons egg whites (4-5 large)
- 1 egg beaten for glaze
Directions
1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper, generously butter the paper. Scatter the nuts over another unlined baking sheet and bake for 12-15 minutes or till dark. Turn out into a kitchen towel and wrap. Let steam in the towel for a few minutes then rub vigorously to remove most of the skins.
2. Place the sugar, flour,salt,cinnamon and baking powder in a large bowl. Add the butter and cinnamon oil and mix till blended. Add the egg whites and mix until slightly sticky when squeezed between two fingers. Add the nuts and more or less of flour if needed, or egg whites if too dry.
3. Lightly moisten hands with cold water and divide the dough into 4 parts. Shape each into a long rope and place two on each of the prepared sheets. Space them well apart. Lightly brush the logs with the egg glaze.
4. Bake for about 20 minutes or till medium gold.
5. Transfer to a cooling rack and let cool for about 5 minutes. While still warm slice into 1/2 inch thick slices using a chefs knife and cutting with a firm down ward motion. Cool completely on rack. Store in an airtight container.P.S. The top of the logs can be sprinkled with cinnamon sugar to make the coating you had. I bake these again, like biscotti to make them extra crisp. Also the addition of bakers ammonia will make these extra crispy. Hope you like them.
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Submitted 6/13/05.
Source: Classic Home Desserts
Submitted By: M.J. Zirolli
taz@injersey.com
Quaresimale