Ingredients Jump to Instructions ↓

  1. 1/3 cup sugar

  2. 1/2 cup butter -- softened

  3. 1 egg white

  4. 1 1/4 cups flour FILLING

  5. 2/3 cup hazelnuts (Filberts)

  6. 1/2 cup brown sugar, packed

  7. 1/4 teaspoon salt

  8. 1/4 cup corn syrup, dark

  9. 1 tablespoon butter -- melted

  10. 1 teaspoon vanilla

  11. 1 egg

  12. 1 egg yolk

Instructions Jump to Ingredients ↑

  1. Preparation : Heat oven to 350. Grease 24 miniature muffin pan cups or 1 1/2 inch tartlet tins. In samll bowl, combine sugar and 1/2 cup butter; beat at medium speed until light and fluffy. Add 1 teaspoon vanilla and egg white; blend well. Lightly spoon flour into measuring cup; level off. Add flour while mixing at low speed just until well blended. Place about 2 teaspoons dough into each greased muffin cup; with floured fingers, press dough in bottom and up sides to form shells. To remove skins from hazelnuts, place in thin layer on ungreased cookie sheet. Bake at 350 for 10 minutes or until skins begin to flake. While nuts are warm, wrap in cloth towel; rub vigorously until skins are removed. Reserve 12 whole nuts for garnish. Chop remaining nuts. Spoon 1 teasppoon chopped nuts into each unbaked shell. In small bowl, combine all remaining ingredients except whole nuts; blend well. Spoon 1 tablespoon filling over chopped nuts in each shell. Cut whole nuts in half; place nut half in center of each filled shell. Bake at 350 for 18-22 minutes or until filling is set and golden brown. Cool in pan 5 minutes; remove from muffin cups.


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