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Quentin Bacon Photo by: Quentin Bacon

Florentine Wedding Cakes

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.

Sunset NOVEMBER 2003

  • Yield: Makes about 120 cookies
  • Total:1 Hour, 15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 55%
  • Protein: 0.3g
  • Fat: 2g
  • Saturated fat: 1g
  • Carbohydrate: 3.5g
  • Fiber: 0.1g
  • Sodium: 16mg
  • Cholesterol: 4.1mg
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Florentine Wedding Cakes recipe

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