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Prep 35min
Total2hr50min
Ingredients9
Servings20
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Ingredients
1/3
cup butter
1/4
cup packed brown sugar
1/4
cup granulated sugar
2
tablespoons light corn syrup
1/2
cup finely chopped hazelnuts (filberts)
1/3
cup all-purpose flour
1
teaspoon vanilla
1/2
cup hazelnut spread with cocoa
4
oz white chocolate baking bars or squares, chopped
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Steps
1
Heat oven to 350°F. Line 4 cookie sheets with cooking parchment paper.
2
In 1-quart saucepan, melt butter over medium heat. Add brown sugar, granulated sugar and corn syrup; cook 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat. Stir in hazelnuts, flour and vanilla.
3
Quickly spoon batter by heaping teaspoonfuls about 3 inches apart onto cookie sheets. Spread rounds to 1/4-inch thickness using back of spoon.
4
Bake 10 to 12 minutes or until dark golden brown. Immediately slide parchment paper with cookies onto cooling racks. Cool completely, about 30 minutes.
5
For each sandwich cookie, spread 1 heaping teaspoonful hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set, about 1 hour.
6
In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on Medium (50%) 1 minute. Turn bag over; microwave 15 seconds longer until chocolate is softened. Gently squeeze bag until smooth. Cut off tiny corner of bag. Drizzle melted chocolate in 6 rings on top of each sandwich cookie. Starting at center, pull toothpick through rings to look like spiderweb. Let stand until set, about 30 minutes.
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Nutrition Facts
Serving Size:1 Serving
Calories
151
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
39mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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