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Genoese Nut Diamonds

Recipe photo courtesy of Johnny Miller

Baking these tender, slightly chewy treats twice, like biscotti, results in crisp, golden edges. We used Frangelico, a hazelnut liqueur, to flavor the cookies, but you could substitute other liqueurs, such as Nocello, Kahlua, or amaretto.




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How would you rate this recipe?
  • odintree9gmail
    1 DEC, 2018
    The 1/3C four seems to be missing from the directions! I assumed it got mixed in with the nuts and sugar after they're blended into their own "flour" but it really should say. This appears to be an easy recipe and for the most part, it is. HOWEVER the butter/sugar tends to pool and cool up at the bottom of the mixing bowl. I poured it out to find a big lump at the bottom. So, I poured it back in and re-mixed. SO...before you pour out the batter, make sure you've really scraped up the bottom of the mixing bowl and gotten all the butter blended in. The batter should have the consistency of pancake batter. If it's thinner than that, then you might have some butter still sticking to the bowl. As for the result, a wonderfully "adult" cookie, perfect for after dinner with coffee, and really nice after all those cookies-and-hot-chocolate events with the kids. Though the alcohol burns off, the Frangelico flavor still perfumes the cookies, and I love that they're not too sweet. Delicate, flavorful, nutty and pretty.

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