French Noisette Cups Recipe
French Noisette Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The word “noisette” is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. —Marie Rizzio, Interlochen, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1-1/3 cups hazelnuts
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping.
Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut.
Bake 18-22 minutes or until set. Remove to wire racks to cool. Yield: 2 dozen.
Originally published as French Noisette Cups in Taste of Home Christmas Annual Annual 2015, p82

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1-1/3 cups hazelnuts
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  1. In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
  2. Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping.
  3. Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
  4. Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut.
  5. Bake 18-22 minutes or until set. Remove to wire racks to cool. Yield: 2 dozen.
Originally published as French Noisette Cups in Taste of Home Christmas Annual Annual 2015, p82

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