What happened when you grabbed a big crusty sandwich, ran late to a seminar, and took the last available seat??
Just as your mouth stuffed full of food, you realized you were sitting next to the speaker. The worst part? Your food-covered face was broadcast to god knows how many viewers online.
The seat was empty for a reason. Don’t take it!
Hazelnut cookies
(From Smitten Kitchen)
About 50 cookies
140 g toasted hazelnuts (baked for 12-13 minutes in oven 350 F)
250 grams all-purpose flour
3/4 tsp baking powder
1/2 tsp table salt
2 sticks (225 grams) unsalted butter, at room temperature
145 g light brown sugar
100 g granulated sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
Nutella (optional)
- In a food processor, ground hazelnuts, flour, baking powder and salt.
- In a large bowl, beat butter and both sugar until light and creamy.
- Add yolks and vanilla.
- Use a spatula to fold hazelnuts-flour mixture into the butter-sugar mixture.
- Divide dough in half and wrap each in plastic wrap.
- Chill for 30 minutes. Note: not for too long, otherwise the dough will be too hard to roll.
- Heat oven to 350 F.
- Line 2 baking sheets with parchment paper.
- Between two parchment papers, roll out the first dough until 0.5-cm thick.
- Put the rolled dough in the freezer for 5 minutes.
- Use a 2-inch cookie cutter to cut the dough.
- Bake cookies for 6 minutes.
- Rotate the tray and cook for another 3 minutes. Note: you can add another minute but not more because the cookies can be burnt very easily.
- Cool briefly on baking sheets before transferring to a wire rack to finish cooling.
Optional: you can spread Nutella on a cookie and sandwich another one on top.
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