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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
- 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.
- 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.
- 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.
- 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.
- This recipe yields 40 rusks.
- 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.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 117 | 35% |
| Total Fat 13.47g | 17% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 174mg | 7% |
| Potassium 121mg | 3% |
| Total Carbs 46.45g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 14.14g | 9% |
| Protein 6.29g | 10% |
