I’m not a fan of whole nuts or chunks of nuts in cookies, but sometimes I do enjoy ground up nuts in them. I’ve been toying with making a hazelnut variation of my whole wheat shortbread, but only recently made them. (Now that I have a kitchen again.)
Tag Archives: hazelnuts
Hazelnut frosting made from praline spread
Saturday, 16 February 2008
Mmmm, hazelnuts. Hazelnuts ground up and used in fillings for truffles, cakes, ice cream, chocolate spreads like Nutella. Mmmuh. Hazelnut products aren’t too popular around here (defined as California, United States), which is sad. It’s more difficult to find things like hazelnut pastes and butters. One time I purchased some hazelnut butter, I think it [...]
Variations on hot chocolate
Wednesday, 21 March 2007
Hot chocolate is great for dessert, or as comfort on a cold evening. One of my favorite chocolate drink experiences was at Ladurée in Paris: Just barely sweet and thick, slowly and happily relished. My opinion of hot chocolate mixes here in the United States has ranged from kinda interested to very disappointed. It can [...]
Streusel (crumble) topping
Monday, 25 December 2006
This streusel (a.k.a., crumble) topping is great on pies. Especially apple pies! (A nice substitute for a top crust.) This recipe makes enough for two pies. Leftover streusel also freezes easily.
Creole Kisses
Monday, 2 March 1998
My aunt, Alice Schoen, a phenomenal cook, obtained this recipe from Shirley Krutilla “the Cookie Lady.” This is superior to typical American meringue cookies, as the brown sugar makes all the difference. The original calls for pecans, but here I use ground hazelnuts, which can be obtained by the bag from Trader Joe’s.
