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Hazelnut Lace

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 6 mins
Total time 21 mins
Yield Serves 8 (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  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.

  4. 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 7g (sat 9g); SODIUM 41mg