Hazelnut, pistachio, and almond cookies ... three flavors in one! Assemble the loaves
on sprayed foil, wrap, and freeze for spontaneous picnic treats.
Zest of 1 orange
1-1/2 cups brown sugar
3 cups unbleached white flour
1/2 teaspoon salt
4 teaspoons baking powder
3 large eggs
1/3 cup orange juice
1 teaspoon vanilla
1 egg white
1/2 cup hazelnuts, roughly chopped
1/4 cup cocoa powder
1/2 cup whole almonds
1/2 teaspoon almond extract
1/2 cup pistachios, coarsely chopped
A few drops green food coloring (optional)
- Preheat oven to 350 degrees and lightly spray 2 cookie sheets. In a medium mixing bowl,
combine zest, sugar, flour, salt, and baking powder. Make a well in the center and add
whole eggs, orange juice, and vanilla. Mix together to form a stiff dough. Divide dough
evenly into 3 separate bowls.
- To the first bowl, mix in egg white, hazelnuts, and cocoa. To the second, mix in almonds
and almond extract. To the third, mix in pistachios and food coloring, if desired.
- On prepared sheets, using random dollops of each dough, form three 12 x 2-inch loaves,
leaving room between loaves for dough to spread during baking. Using a knife or spatula,
gently spread and smooth the dough into uniform flattened marbleized loaves. Bake for 20
minutes, remove from oven and cool on wire racks.
- When cool enough to handle, cut loaves into 1/2-inch slices and return to baking sheets.
Bake an additional 10 to 15 minutes, or until desired crispness.
Makes 72 cookies
PER COOKIE: 55 CAL (32% from fat), 2g PROT, 2g FAT, 8g CARB, 50mg SOD, 9mg CHOL, 0.5g
Source: Veggie Life Magazine
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart