HAZELNUT ESPRESSO COOKIES
Makes 36.
2 c. flour, spooned and leveled
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
1 c. granulated sugar
1/2c. packed light brown sugar
Recipes: Hazelnut espresso cookies
May 23, 2008 at 4:06PM
2 eggs
3 tbsp. instant espresso powder
2 c. (about 10 oz.) hazelnuts, skins removed, coarsely chopped
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
With mixer on low speed, beat in flour mixture until incorporated. Using a rubber spatula or wooden spoon, mix in hazelnuts.
Drop heaping tablespoons of dough onto three baking sheets, 1½ inches apart. Bake first two sheets together until cookies are golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve or store in an airtight container up to 3 days.
Nutrition information per cookie:
Calories155Fat10 gSodium106 mg
Carbohydrates15 gSaturated fat4 gCalcium16 mg
Protein2 gCholesterol25 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 2 fat.
SCALLOPS WITH HAZELNUT BROWN BUTTER
Serves 4.
To cook scallops in a dry skillet, they must be seared at high heat; this allows a crust to form and eliminates the need for oil. Wait until a crust develops before turning scallops over or they will stick to skillet and tear.
6 tbsp. unsalted butter
1/4c. hazelnuts, skins removed, coarsely chopped
2 tsp. white wine vinegar
Coarse salt and ground pepper
1 lb. large sea scallops (about 12), muscles removed, cut in half horizontally
1 to 2 bunches (about1/2lb. total) arugula, washed well and dried
Directions
In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep it warm and set it aside. Wipe out pan with a paper towel.
Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula -- about 2 minutes total.
Divide arugula among four serving plates. Top with scallops. Spoon hazelnut butter over scallops.
Nutrition information per serving:
Calories284Fat24 gSodium168 mg
Carbohydrates4 gSaturated fat11 gCalcium171 mg
Protein16 gCholesterol76 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 2 lean meat, 3½ fat.
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