French Noisette Cups
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
YIELD: 2 dozen.
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
Ingredients
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1/2 cup butter, softened
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3 ounces cream cheese, softened
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1 cup all-purpose flour
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1-1/3 cups hazelnuts
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2/3 cup packed brown sugar
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1 large egg
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1 tablespoon butter, melted
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1 teaspoon vanilla extract
Directions
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1.
In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
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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.
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3.
Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
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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.
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5.
Bake 18-22 minutes or until set. Remove to wire racks to cool.
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