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Receta Hazelnut And Chocolate Flecked Rusks

by Global Cookbook

Ingredientes

1/2 c. unsalted butter - (1 stick) room temperature 3/4 c. light brown sugar - (packed) 2 x Large eggs 1 x egg yolk 2 tsp vanilla extract 1/2 c. lowfat sour cream or possibly creme fraiche

4 c. flour divided 1/2 tsp salt 1/2 tsp baking soda 1 c. finely-minced roasted hazelnuts 1 c. minced semi-sweet chocolate Scharffen Berger

Direcciones

1. Heat the oven to 325 degrees. Beat the butter and sugar till they are light and fluffy, then add in the Large eggs 1 at a time and egg yolk, beating well with each addition. Next beat in the vanilla and lowfat sour cream.
2. Combine 1 c. of the flour with the salt and baking soda and add in it to the batter. Add in the remaining flour 1 c. at a time till the dough is stiff, and then add in the hazelnuts and chocolate. You may have to incorporate the last of the flour, nuts and chocolate by hand.
3. Divide the dough into 4 pcs and roll each piece into a log about 1 1/2 inches across. Set the logs on baking sheets and bake till they are golden, about 40 min.
4. Remove and slice each log diagonally about 1/2-inch thick. Place the pcs cut-side down on the pans and bake them till browned, an additional 30 to 40 min.
5. This recipe yields 40 rusks.
6. Comments: Hazelnuts have papery peels which 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 till they are fragrant, about 10 to 15 min. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.
7. NOTES :

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