• 3servings
  • 259calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup skinned, toasted hazelnuts

  2. 1 cup white sugar

  3. 1/2 cup unsalted butter

  4. 1/4 cup hazelnut liqueur

  5. 3 eggs

  6. 3 cups unbleached all-purpose flour

  7. 2 teaspoons baking powder

  8. 1/4 teaspoon salt

  9. 1/2 teaspoon ground cinnamon

  10. 1/2 cup mini semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.

  3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.

  4. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.


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