Maple Hazelnut Triangles
For another look, you can roll the logs in additional chopped hazelnuts before shaping the triangles. Granulated maple sugar is available in farmer's markets and some gourmet and health food stores.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 6 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 2% |
| folate | 2% |
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1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated maple or packed brown sugar
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
2 tbsp (25 mL) cornstarch
1/4 tsp (1 mL) salt
3/4 cup (175 mL) finely chopped hazelnuts
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter, maple sugar and brown sugar until fluffy; beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt. Add to butter mixture along with hazelnuts; stir until combined. Divide in half; roll each into 10-inch (25 cm) log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 1 hour.
Slice dough into 1/4-inch (5 mm) thick triangles. Place, 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are light golden, about 8 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Source
Holiday Best: 2005
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