Coconut-Nut Teacakes

Name: Coconut-Nut Teacakes
Yield: Serves 8
Cuisine: Italian
Ingredients: ⅓ cup (30 g) ground desiccated coconut; ⅓ cup (30 g) toasted and ground hazelnuts; Confectioners’ sugar for coating; 1 teaspoon vanilla extract; ½ cup (100 g) granulated sugar; 1¾ cups (225 g) plus 2 tablespoons all-purpose flour; ½ teaspoon salt; 1 cup (225 g) butter, softened; ⅓ cup (30 g) toasted and ground almonds

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Here’s a terrific recipe, one that encompasses all the attributes of a great cookie. This freezes well, both raw and cooked, so for a party, one can easily thaw some dough, preheat the oven, and in no time at all have delicious cookies.

Ingredients

1 cup (225 g) butter, softened
½ cup (100

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Method

Preheat the oven to 350°F (175°C).
In an electric mixer, using the paddle attachment, cream the butter and granulated sugar until fluffy.
Add the vanilla, and then add the flour, salt, ground almonds and hazelnuts, and coconut.
Roll