Hazelnut And Chocolate-Flecked Rusks

Hazelnuts have papery peels that need to be removed before the nuts can be used in a dish. Getting rid of the peels is simple: Toast the hazelnuts on a jellyroll pan in a 350 degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.

Courses: Dessert
Serves: 40 people

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
3/4 cup	120g / 4.2oz	Light brown sugar - (packed)
2		Eggs
1		Egg yolk
2 teaspoons	10ml	Vanilla extract
1/2 cup	118ml	Sour cream or creme fraiche
4 cups	250g / 8.8oz	Flour - divided
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 cup	146g / 5.1oz	Finely-chopped roasted hazelnuts
1 cup	146g / 5.1oz	Chopped semi-sweet chocolate - Scharffen Berger

Recipe Instructions

Heat the oven to 325 degrees. Beat the butter and sugar until they are light and fluffy, then add the eggs 1 at a time and egg yolk, beating well with each addition. Next beat in the vanilla and sour cream.

Combine 1 cup of the flour with the salt and baking soda and add it to the batter. Add the remaining flour 1 cup at a time until the dough is stiff, and then add the hazelnuts and chocolate. You may have to incorporate the last of the flour, nuts and chocolate by hand.

Divide the dough into 4 pieces and roll each piece into a log about 1 1/2 inches across. Set the logs on baking sheets and bake until they are golden brown, about 40 minutes.

Remove and slice each log diagonally about 1/2-inch thick. Place the pieces cut-side down on the pans and bake them until browned, an additional 30 to 40 minutes.

This recipe yields 40 rusks.

Each rusk: 128 calories; 75 mg sodium; 25 mg cholesterol; 6 grams fat; 17 grams carbohydrates; 2 grams protein; 0.79 gram fiber.

Source:
The Los Angeles Times, 01-31-2001

Rating

Average rating:

8 (1 votes)

Submit your rating:

Click a star to rate this recipe.