1 Picture
Ingredients
- 1/3 cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 tablespoon Frangelico
- 1/4 cup hazelnut meal
- 2 tablespoons cake flour
- 1/8 teaspoon salt
- 2 tablespoons hazelnut-chocolate spread
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 more seconds (mixture will bubble); whisk until smooth. Stir in meal, flour, and salt. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350° for 9 minutes, rotating pan after 4 minutes. Lift parchment and cookie onto a wire rack.
3. Place spread in bottom of a zip-top plastic bag. Microwave at HIGH 15 seconds. Snip a tiny hole in bottom corner of bag; drizzle over cookie.
Almond Lace: Substitute 1 tablespoon amaretto for the Frangelico, 1/4 cup almond meal for the hazelnut meal, and 1 ounce finely chopped bittersweet chocolate for the hazelnut-chocolate spread. SERVES 8 (serving size: 1 wedge) CALORIES 129; FAT 7.7g (sat 2.9g); SODIUM 41mg
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