Crisp Hazelnut Bonbons
- 1/2 cup hazelnuts
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar
- Bake hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Transfer hazelnuts to clean kitchen towel; rub with towel to remove skins. Cool.
- Process hazelnuts and flour in a blender or food processor until finely chopped.
- Beat butter, sugar, and vanilla at low speed with an electric mixer until blended. Beat at high speed 5 minutes or until fluffy. Gradually add hazelnut mixture, beating just until combined. Cover and chill 10 minutes.
- Shape dough, 1 tablespoon at a time, into 2-inch-long logs using floured hands, and place 1 inch apart on ungreased baking sheets.
- Bake at 350° for 15 to 18 minutes or until lightly browned. Cool on baking sheets 3 minutes; roll warm logs in powdered sugar. Cool on wire racks, and roll again in powdered sugar.
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