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110
cookies, 2 inches in diameterEasy
By Bo Friberg
Published 1989
This cookie is one of my personal favorites, and it is the one most frequently requested by my colleagues. Depending on your taste, walnuts, cashews, or pecans can be used in place of the hazelnuts, or you can combine different types of nuts for a more complex flavor.
One word of warning: Be sure to press the hazelnuts all the way to the bottom of the pan, or they will bake loose in the oven and fall off. I got into a little trouble with these cookies myself as an apprentice. My bos
