Recipe - Hazelnut Truffles

3 cup Plain flour
4 teaspoon Baking powder
1 cup Castor sugar
105 g Unsalted butter; softened
1 tablespoon Orange zest
1 Orange; juice of
3 lg Eggs
Three fourths cup Toasted whole hazelnuts
One half cup Toasted pine nuts
1 Egg yolk; beaten

Preheat the oven to 180øc.

Simmer the orange juice in a small saucepan until reduced to about 1
tablespoon. Set aside.

Sift the flour and baking powder into a bowl and set aside.

In a separate bowl, beat the castor sugar, butter and orange zest until
light, fluffy and fragrant. Add the eggs one at a time and beat well after
each addition.

Add the flour mixture and nuts to the egg/sugar mixture and mix well,
kneading briefly to absorb all the flour. Divide the mixture into three
even pieces then shape each into a slightly oval shaped log. Place these on
nonstick oven trays.

Whisk the egg yolk and reduced orange syrup together then generously brush
the logs with this mixture. Bake them for 1520 minutes until firm then
remove from the oven and cool.

Once cool, slice the logs into diagonal slices about 2cm. thick then place
these cut side up on oven trays and return to the oven and bake for a
further 1015 minutes or until just golden and crisp.

Serve in a basket with Vin Santo for dipping.

Converted by MC_Buster.

Per serving: 1086 Calories (kcal); 104g Total Fat; (83% calories from fat);
21g Protein; 23g Carbohydrate; 1003mg Cholesterol; 2136mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 0 Vegetable; 1 Fruit; 19 Fat;
One half Other Carbohydrates

Converted by MM_Buster v2.0n.