Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Hazelnut Cookies




Source of Recipe


Internet


List of Ingredients




1 cup hazelnuts, toasted
2/3 cup sugar
1 large egg
1 tablespoon Frangelico liqueur, optional
Pinch salt, optional

Preheat oven to 325 degrees. In a food processor, whirl nuts, sugar and egg to form a coarse paste. Taste and add liqueur and salt if desired. Drop level tablespoons of the mixture onto a nonstick baking sheet, about 3 inches apart. For bite-size cookies, use a teaspoon measure.

Bake the cookies until lightly browned, about 15 minutes. Bake smaller cookies for a shorter time. Allow to cool on the pan for 5 minutes before transferring to a rack to cool. Makes about 20.



Recipe