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Epicurious

Hazelnut Cream

Ingredients

4 ounces blanched hazelnuts
1/2 cup confectioners’ sugar
Healthy pinch of kosher salt
2 tablespoons all-purpose flour
6 tablespoons unsalted butter, softened
1 extra-large egg
1 extra-large egg yolk
1 tablespoon Frangelico liqueur

Preparation

  1. Place the hazelnuts, sugar, and salt in a food processor, and pulse until finely ground. Add the flour, butter, egg, egg yolk, and Frangelico. Pulse until completely combined.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCondimentSauceFrangelicoLiqueurAlcoholBeveragesHazelnutNutVegetarian5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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