Ingredients
3/4 cup Hazelnuts
3 eggs
1 Teaspoon vanilla
1/2 teaspoon almond extract
1 3/4 cups flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 Tablespoon powdered coffee
1 teaspoon baking soda
dash of salt
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
You're reading one of recipes available free. Full library with Gastronome.
Toast hazelnuts in a 350* oven for 8 minutes Beat eggs, vanilla & almond extract with a wire whisk. Combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute Fold in nuts Divide dough in half On a greased and floured baking sheet, pat out dough into two logs about 1/2 inch thick, 1.5 inches wide and 12 inches long. Space at least 2" apart. Bake in a 300 degree oven for 50 minutes or until set. Transfer to a cooling rack, let cool 5 minutes. Place on cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to a 275 degree oven for 20-25 minutes, turning them once, to dry slightly. Let cool on a rack and store in a tightly covered container.