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Name: Hazelnut Cornucopias
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; flour; 1 tb Dark Jamaican rum; 2 tb Heavy cream; 1/4 c Egg whites; 3/4 c Shelled hazelnuts; 1/2 c Sugar; A little soft butter; 1/8 ts Salt; 1/2 Stick unsalted butter; 4 tb All- purpose sifted

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INGREDIENTS

; flour
1 tb Dark Jamaican rum
2 tb Heavy cream
1/4 c Egg whites
3/4 c Shelled hazelnuts
1/2 c Sugar
A little soft butter
1/8 ts Salt
1/2 Stick unsalted butter
4 tb All- purpose sifted

Servings

INSTRUCTIONS

Place hazelnuts in a roasting pan and toast for 10 to 15 minutes in a pre-heated 350-degree oven. (Hazelnuts are toasted to give additional flavor and to help loosen outside skin.) Rub by small handfuls in a towel to remove skins. When cool, grind 1/3 of them roughly in a blender or food processor and set aside in a small bowl. Grind the rest of them with the sugar, and reserve for the following cookie mixture. Cookie Mixture: Pre-heat oven to 425 degrees, and set rack in middle level. Cream the butter in a mixing bowl (if chilled, cut into pieces and beat with a wooden spoon in a metal bowl over warm water; if it softens too much, then beat over cold water until a creamy mass.) Blend in the sugar and hazelnut mixture, the salt, and the cream. Add the egg whites, stirring only enough to blend. Sift and fold in the flour by thirds, then fold in the rum. Mixture should look like a heavy batter. Baking: Drop a 2 tablespoon blob of cookie mixture on a buttered cookie sheet, and spread it out, into a 4 1/2- inch circle with the back of a tablespoon. Form 1 or 2 more cookie shapes, leaving a good inch between them. Sprinkle a pinch of chopped hazelnuts over each. Cookies are done when 1/4 - inch around edges is lightly browned. Set cookie sheet on open oven door and let cool a few seconds. One at a time gently slither spatula or pancake turner under a cookie all around to loosen it, lift it off, turn it upside down on your work surface, and roll it around the metal or paper horn. Rapidly repeat with the other cookies-leaving them on the oven door keeps them pliable until you are ready to roll them. Per serving: 926 Calories (kcal); 57g Total Fat; (54% calories from fat); 7g Protein; 101g Carbohydrate; 165mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 6 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9374 Converted by MM_Buster v2.0n.

NOTES

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Hazelnut Cornucopias

; flour 
1 tb Dark Jamaican rum 
2 tb Heavy cream 
1/4 c Egg whites 
3/4 c Shelled hazelnuts 
1/2 c Sugar 
  A little soft butter 
1/8 ts Salt 
1/2  Stick unsalted butter 
4 tb All- purpose sifted

Place hazelnuts in a roasting pan and toast for 10 to 15 minutes in a  pre-heated 350-degree oven. (Hazelnuts are toasted to give additional  flavor and to help loosen outside skin.) Rub by small handfuls in a towel  to remove skins. When cool, grind 1/3 of them roughly in a blender or food  processor and set aside in a small bowl. Grind the rest of them with the  sugar, and reserve for the following cookie mixture.    Cookie Mixture:    Pre-heat oven to 425 degrees, and set rack in middle level. Cream the  butter in a mixing bowl (if chilled, cut into pieces and beat with a wooden  spoon in a metal bowl over warm water; if it softens too much, then beat  over cold water until a creamy mass.) Blend in the sugar and hazelnut  mixture, the salt, and the cream. Add the egg whites, stirring only enough  to blend. Sift and fold in the flour by thirds, then fold in the rum.  Mixture should look like a heavy batter.    Baking:    Drop a 2 tablespoon blob of cookie mixture on a buttered cookie sheet, and  spread it out, into a 4 1/2- inch circle with the back of a tablespoon.  Form 1 or 2 more cookie shapes, leaving a good inch between them. Sprinkle  a pinch of chopped hazelnuts over each. Cookies are done when 1/4 - inch  around edges is lightly browned.    Set cookie sheet on open oven door and let cool a few seconds. One at a  time gently slither spatula or pancake turner under a cookie all around to  loosen it, lift it off, turn it upside down on your work surface, and roll  it around the metal or paper horn. Rapidly repeat with the other  cookies-leaving them on the oven door keeps them pliable until you are  ready to roll them.        Per serving: 926 Calories (kcal); 57g Total Fat; (54% calories from fat);  7g Protein; 101g Carbohydrate; 165mg Cholesterol; 384mg Sodium Food  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;  6 1/2 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9374      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 1 servings

Calories: 1666
Calories from Fat: 463 (28%)

Amt Per Serving		% DV

	Total Fat 51.4g	69 %
	Saturated Fat 32.5g	162 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 1.9g
Cholesterol 141.9mg		44 %
Sodium 62.8mg		2 %
Potassium 89.9mg		2 %
Total Carbohydrate 301.1g		89 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 300.9g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1666

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