Hazelnut & caramel cookies from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 42) by Cenk Sonmezsoy

  • heavy cream
  • all-purpose flour
  • butter
  • blanched hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires freezing the dough for at least 30 minutes.

  • Zosia on January 04, 2018

    I love hazelnuts so it's no surprise that I loved these cookies that comprised toasted hazelnuts in caramel supported by a tender shortbread base. I did have an issue with some of the cream mixture running off and baking onto the cookie sheet. The author addresses this and mentions cookie spread preventing this; mine didn't spread so I wonder if allowing the cookies to warm a little from the freezer before baking may help.

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