Ingredients
vegetable oil spray
1 c. low-fat margarine
1 c. firmly packed brown sugar
1 egg
1 Tbsp. vanilla
1 1/2 c. sifted all-purpose flour
1 c. chopped toasted pecans
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional molds for tempered chocolate bonbons
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Record your recipes and experiments — organized cooking journal
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°. Lightly spray a cookie sheet with vegetable oil spray. In a large mixing bowl, cream the margarine with the sugar. Add egg and vanilla; beat. Add flour and mix well. Mix in nuts. Drop by teaspoonfuls on prepared cookie sheet. Bake 12 minutes or until lightly browned. Remove from oven and allow to cool on a rack. This recipe has 4 grams of fat and 3 milligrams of sodium.