Hazelnut Lace

Hazelnut Lace Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Wafer thin, Hazelnut Lace delivers a brittle-like sweet that delicately breaks in your mouth. Be sure to finish Hazelnut Lace with a light drizzle of melted hazelnut-chocolate spread.

Yield:

Serves 8 (serving size: 1 wedge)
Total time: 21 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 6 Minutes
Total: 21 Minutes

Nutritional Information

Calories 146
Fat 8.2 g
Satfat 2.5 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 41 mg
Calcium 19 mg

Ingredients

1/3 cup packed brown sugar
2 tablespoons unsalted butter
1 tablespoon canola oil
1 tablespoon Frangelico
1/4 cup hazelnut meal
2 tablespoons cake flour
1/8 teaspoon salt
2 tablespoons hazelnut-chocolate spread

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 more seconds (mixture will bubble); whisk until smooth. Stir in meal, flour, and salt. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350° for 9 minutes, rotating pan after 4 minutes. Lift parchment and cookie onto a wire rack.

3. Place spread in bottom of a zip-top plastic bag. Microwave at HIGH 15 seconds. Snip a tiny hole in bottom corner of bag; drizzle over cookie.

Almond Lace: Substitute 1 tablespoon amaretto for the Frangelico, 1/4 cup almond meal for the hazelnut meal, and 1 ounce finely chopped bittersweet chocolate for the hazelnut-chocolate spread. SERVES 8 (serving size: 1 wedge) CALORIES 129; FAT 7.7g (sat 2.9g); SODIUM 41mg

Deb Wise,

Cooking Light

May 2014
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