my bottle of vanilla paste indicates 1 TBSP of paste equals 1 TBSP of extract
Unlike the more crumbly RTC's that I grew up eating, these are crispy. The hazelnuts are a nice (and so yummy) twist on the usual pecan variety, too. I chopped mine extremely fine, and even my not-so-nutty-about-nuts family members LOVED them. I did not follow the directions about stacking the baking sheets and they still came out really great. Not too sweet (most of the sugar in the recipe is the powdered variety on the outside of the cookie), buttery, loaded with flecks of vanilla bean and with that oh so lovely toasted and nutty hazelnut pop -- you really MUST try these!!
PS: The first reviewer only gave these one star because she didn't like the fact that the recipe calls for vanilla bean paste, believing it to be hard to find and pricey. I found it reasonably priced on Amazon. It really took this recipe up a notch; I wouldn't recommend trying to substitute vanilla extract.
1 typical vanilla bean will equal 3 teaspoons extract (3 tsp = 1 tbsp) so you can substitute extract for paste.
I found the vanilla paste at William Sonoma and on Amazon reasonably priced. We use it on oatmeal because it is a little sweet and it is delicious!!!
I would use 1 teaspoon. That's an average for a recipe like this.
There is no way I can get the paste stuff. Need to know how much vanilla extract to use. I don't have or use fancy stuff for just one recipe. Too wasteful on a fixed income. Any one got any idea on the extract equivalent?