Malted hazelnut drops
Malted hazelnut drops
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| Ingredients | Lbs. | Ozs. | Method |
| Butter, room temperature | 2 | 8 | Cream for one minute. |
| Confectioners’ sugar | 3 | Add to butter, and mix for two minutes. | |
| Egg yolk | 31/2 | Add, and blend. | |
| Vanilla extract | 1 | ||
| Pastry flour | 2 | 8 | Add, and mix. |
| Malted milk powder | 91/3 | ||
| Hazelnuts, whole* | 1 | Use about 1/4 oz. of dough to form a ball around each hazelnut. | |
| Chocolate confectionery coating** | 1 | 4 | Melt after cookies are baked. |
| Total appr. wt | 8 | 5 |
Instructions: Place balls 1 in. apart on parchment-lined sheet pans.
Bake at 350°F for 12 minutes or until firm and slightly golden. Allow cookies to cool.
Melt compound coating, and enrobe the cookies.
Chill until chocolate is set.
Yields about 200 cookies.
Yields about 72 4-1/2-in. squares.
*You can replace whole nuts with chopped nuts.
**Use milk or white chocolate instead of dark chocolate.
Bakery-Net Viewpoints: |
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Heather Henstock: |
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