Chocolate-hazelnut wedges from Cookies: The New Classics (page 49) by Jesse Szewczyk

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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

  • Churchim808 on December 03, 2023

    These were pretty easy except for the part where you remove the skins off the toasted hazelnuts. If possible, buy skinless. I just toasted extra so I could use the ones that released their skins the best. I used an 8x8 pan because I didn’t have a springform but they look adorable with the white sprinkles I used instead of the dusting sugar. They are very crumbly when warm so wait until they are mostly cool to remove from the pan.

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