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Hazelnut Macaroons
We love these simple, subtle drop cookies plain, but if you want to dress them up, dip the bottoms of the cooled cookies in melted bittersweet chocolate.

Ingredients
Directions
Tips
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen.
*Toasting Nuts
Place hazelnuts on a shallow baking pan. Bake in a 350° oven for 5 to 10 minutes, shaking the pan once or twice. Cool. To remove the papery skins from the hazelnuts, rub the nuts with a clean dish towel. Place nuts in a blender or food processor. Blend or process until nuts are ground, using a quick start-and-stop motion to help prevent over processing the nuts.
Nutrition Facts
Per Serving:
88 calories; fat 6g; carbohydrates 8g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 2.1IU; vitamin c 0.6mg; thiamin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 11.8mcg; sodium 5mg; potassium 71mg; calcium 12mg; iron 0.5mg.
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