Recipe courtesy of Anne Knewston
Hazelnut Fortune Cookies
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 10 to 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 6 mg
- Level: Intermediate
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 10 to 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 6 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat oven to 375 degrees F.
- Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
- Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
- Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
- One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
- When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.
