Saturday, February 10, 2007

Hazelnut Crisps

I like this cookie. I adapted it from the Cashewnut Crisps recipe which I got from a baking website. I adjusted the recipe a little and substituted ground cashewnuts with ground hazelnuts.


250 gm unsalted butter, soften
150 gm caster sugar
2 egg yolks (egg whites reserve for glazing)
300 gm Top flour
20 gm corn flour
1 tbsp baking powder
1 tbsp baking soda
1 tsp salt

1 tsp vanilla essence
60 gm ground hazelnuts
chocolate chips for decorating


Sieve together top flour, corn flour, baking powder and baking soda.

Cream butter and sugar till light and fluffy.

Add in the egg yolks and vanilla essence and mix well.

Add in the ground hazelnuts mix well and then followed by the sieved flour mixture.

Mix till a dough is formed.

Put soft dough in a piping bag with a fluted tip and pipe the rosette pattern out on the lined baking sheets. Leave enough space for the crisps to expand.

Brush the top with egg white and decorate with a chocolate chip.

Bake in a pre-heated oven of 170 degree C for about 20 mins. or till rosettes are lightly golden brown.

Cool the crisps completely before storing them.

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