From the kitchen of One Perfect Bite...One of autumn's pleasures is the profusion of nuts that flood Oregon's markets and farm stands. I buy them in quantity at that time, and freeze walnuts and hazelnuts to use throughout the remainder of the year. May tends to be a month of overlap and those lovely nutmeats sitting in the freezer need to be used, so space can be made for berries that are starting to come in. This simple cake is one I make when my freezer is in transition. It is a Bavarian hazelnut cake that is much like one I had as a child. This is an exceptional snack cake, and I know those of you who try it, will love it. The cake and glaze both contain hazelnuts, and the cake, while unsophisticated, has a European air about it. I like to make this cake the day before I plan to serve it. Its flavor improves remarkably if it is allowed to "ripen" for a day or two. Do give this recipe a try. Here is how the cake is made.
From the kitchen of One Perfect Bite...There are few things in the realm of snacks and sweets that tempt me to overindulge. Nonetheless, my fondness for shortbread is so epic that I'll only make it when there is a gang around to help me eat it. Left to my own devices, it would disappear within 24 hours and I'd have to spend the rest of my life on a treadmill. I blame you for what transpired today and I hold you personally responsible for my most recent fall from grace. I saw Diana Rattray's recipe for hazelnut shortbread and I felt duty bound to test it for you. In the blink of an eye, I found myself sitting at the table with a cup of French press coffee and one cookie. I wasn't sure the hazelnut flavor was all that I wanted it to be, so, of course, I had to try another and then another. It got ugly. I am writing this post while on the treadmill, so I do hope you'll try this recipe. You owe me. Here is how this lovely, nutty and simple shortbread is made.
