Gianduia Hearts


  • 2 tablespoons unsweetened hazelnut butter
  • 1 ½ cups all-purpose flour
  • 3 ounces fine-quality bittersweet chocolate (not unsweetened)
  • ½ cup sugar
  • 2 ounces fine-quality milk chocolate
  • 1/3 cup heavy cream
  • parchment paper for lining baking sheets
  • + 2 more ingredients
    • ½ cup hazelnuts
    • 12 tablespoons unsalted butter

Toast and skin hazelnuts. In a food processor pulse hazelnuts with sugar until finely ground. In a bowl with an electric mixer beat together flour, hazelnut mixture, and a pinch salt until combined well. Cut butter into small pieces and at a low speed beat into flour mixture until mixture just fo...

View full recipe at Epicurious


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