Florentine Wedding Cakes

Florentine Wedding Cakes Recipe
Quentin Bacon
To toast the hazelnuts, place whole nuts in an 8- or 9-inch-wide pan and bake in a 350° oven, shaking pan occasionally, until golden brown under skins, 10 to 12 minutes. Pour nuts onto a clean kitchen towel and rub to remove loose skins; lift nuts from towel, leaving skins behind. You can store the cookies airtight for up to 3 days.

Yield:

Makes about 120 cookies
Total time: 1 Hour, 15 Minutes

Recipe from

Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 33
Caloriesfromfat 55 %
Protein 0.3 g
Fat 2 g
Satfat 1 g
Carbohydrate 3.5 g
Fiber 0.1 g
Sodium 16 mg
Cholesterol 4.1 mg

Ingredients

1 cup (1/2 lb.) butter, at room temperature
1 2/3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups all-purpose flour
3/4 cup minced toasted hazelnuts (see notes)
2 tablespoons unsweetened cocoa powder

Preparation

1. In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla, almond extract, and flour until smooth and well blended. Stir in hazelnuts.

2. Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

3. Bake in a 300° oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

4. Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with sugar. Arrange in a single layer and dust evenly with cocoa powder.

Note: Nutritional analysis is per cookie.

Note:

November 2003
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