Noisettine Recipe
These Noisettines taste incredible ! Try these nut and cream cheese cookie bakes as a snack or dessert and let me know if you like them. Your suggestions for these Noisettines are welcome !
Ingredients
1 package cream cheese, softened
1/2 cup plus 1 tablespoon margarine or butter, softened
1 cup all purpose flour
1 1/3 cups hazelnuts
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Directions
In large bowl, with mixer at high speed, beat cream cheese with 1/2 cup margarine or butter until creamy.
Reduce speed to low; add flour and beat until well mixed.
Cover bowl with plastic wrap and refrigerate 30 minutes.
Meanwhile, preheat oven to 350°F.
Place hazel nuts in 9" by 9" metal baking pan.
Bake 10 to 15 minutes until toasted.
Wrap hot hazelnuts in clean cloth towel.
With hands, roll hazelnuts back and forth to remove skins.
Cool completely.
Reserve 24 hazelnuts for garnish.
In food processor with knife blade attached, blend remaining hazelnuts with brown sugar until hazelnuts are finely ground.
In medium bowl, with spoon, combine hazelnut mixture with egg, vanilla, and remaining 1 tablespoon margarine or butter.
With floured hands, divide chilled dough into 24 equal pieces (dough will be very soft).
Gently press each piece of dough evenly onto bottom and up sides of 24 ungreased miniature muffin pan cups.
Spoon filling by heaping teaspoons into each pastry cup; place 1 whole hazelnut on top of filling in each cup.
Bake 30 minutes or until filling is set and crust is golden.
With tip of knife, loosen cookie cups from muffin pan cups and place on wire rack to cool completely.
Reduce speed to low; add flour and beat until well mixed.
Cover bowl with plastic wrap and refrigerate 30 minutes.
Meanwhile, preheat oven to 350°F.
Place hazel nuts in 9" by 9" metal baking pan.
Bake 10 to 15 minutes until toasted.
Wrap hot hazelnuts in clean cloth towel.
With hands, roll hazelnuts back and forth to remove skins.
Cool completely.
Reserve 24 hazelnuts for garnish.
In food processor with knife blade attached, blend remaining hazelnuts with brown sugar until hazelnuts are finely ground.
In medium bowl, with spoon, combine hazelnut mixture with egg, vanilla, and remaining 1 tablespoon margarine or butter.
With floured hands, divide chilled dough into 24 equal pieces (dough will be very soft).
Gently press each piece of dough evenly onto bottom and up sides of 24 ungreased miniature muffin pan cups.
Spoon filling by heaping teaspoons into each pastry cup; place 1 whole hazelnut on top of filling in each cup.
Bake 30 minutes or until filling is set and crust is golden.
With tip of knife, loosen cookie cups from muffin pan cups and place on wire rack to cool completely.
