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3 cups whole, shelled hazelnuts
Preheat the oven to 350°F.
Cover two cookie sheets with wax paper. Place the hazelnuts and the sugar in a food processor or blender. Pulse/chop until the mixture is ground into a paste. Pour it into a mixing bowl.
Add the remaining ingredients except confectioners' sugar and mix together well. The mixture should form a stiff paste.
Drop teaspoonsful of the nut batter onto the wax paper, leaving a 2" space between the cookies.
Bake 25-30 minutes or until golden brown. Remove cookies from the oven and cool completely before attempting to remove them from the paper.
Separate slowly and carefully. Sprinkle the cookies with confectioners' sugar before serving. Stored in tightly closed tins, the cookies keep well for weeks.
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
1 cup sugar
1 tablespoon finely grated fresh orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 large eggs, well beaten
1 tablespoon honey (preferably citrus honey)
KLP Confectioners' sugar