FILBERTINES
Hazelnuts, or filberts, are by far the most important nut crop grown commercially in the Pacific Northwest.-Hollis Mattson, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugar until light and fluffy;. Beat in egg. Combine the flour, baking soda and cardamom; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls; roll in chopped nuts. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 40mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
FILBERTINES
Adapted from a recipe by Rose Levy Beranbaum; I found this on another website. Haven't tried making it. Chilling time is included in the prep time. I didn't know the number of cookies this yields, but a reviewer kindly shared that information - this recipe makes about 3 dozen cookies..
Provided by coconutty
Categories Drop Cookies
Time 1h45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Toasting the hazelnuts:.
- Preheat the oven to 350°F.
- Place hazelnuts on a cookie sheet in heated oven about 10 minutes, stirring occasionally.
- Remove nuts; cool. When cooled completely, grate very finely.
- Preparing the cookies:.
- In a medium bowl, sift together half the grated nuts, flour, baking soda, cardamom and salt; whisk to mix.
- In mixer bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla until well-blended.
- Beat in the flour mixture on low speed until just incorporated.
- Chill the dough at least 1 hour but preferably no longer than 2.
- Baking the cookies:.
- Preheat oven to 350 degrees and grease cookie sheets.
- Form the chilled dough by scant tablespoonfuls into balls.
- Roll each ball in the reserved chopped hazelnuts until well coated.
- Place the balls 2 inches apart on the cookie sheets.
- Bake 15 minutes, or until lightly browned and firm to the touch.
Nutrition Facts : Calories 76, Fat 5, SaturatedFat 1.8, Cholesterol 12.7, Sodium 24.2, Carbohydrate 7, Fiber 0.5, Sugar 3, Protein 1.2
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PHILIPPINES FOOD: 50 BEST DISHES | CNN TRAVEL
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- Adobo. No list of Filipino food would be complete without adobo. A ubiquitous dish in every household in the Philippines, it's Mexican in origin. But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.
- Lechon. The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
- Sisig. Nothing goes to waste in Filipino food. In the culinary capital of Pampanga, they turn the pork's cheeks, head and liver into a sizzling dish called Sisig.
- Crispy pata. Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.
- Chicken inasal. Yes, it's grilled chicken. But in Bacolod, this is no ordinary grilled chicken. The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.
- Taba ng talangka. The fat of a small variety of crabs are pressed and sauteed in garlic. This cholesterol-laden Filipino food is often used as a sauce for prawns or eaten with fried fish and rice.
- Pancit Palabok. When Filipinos have guests, they don't skimp. The pancit palabok served on most birthday parties oozes with flavors and textures. The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid.
- Bulalo. Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef. The broth is rich with flavors seeped from the beef after boiling for hours.
- Arroz Caldo. While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge. Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this Filipino food is sold in street-side stalls.
- Fish tinola. The freshness of Cebu's rich marine life can be tasted in its fish tinola. The simple sour broth is flavored with onions, tomatoes and sambag (tamarind) and cooked over coco-lumber firewood for hours.
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- Adobo. No list of the top 10 Filipino foods can begin without the famous Adobo on top. The unofficial Philippines national food is made with pork or chicken simmered in soy sauce and vinegar with loads of black pepper and crushed garlic.
- Lumpia. Feel like tasting Filipino dishes for lunch? Try Lumpia. Influenced by Chinese cuisine, this dish is a delicious deep-fried spring roll. The roll is stuffed with a mixture of chopped vegetables and minced meat.
- Inasal. Do you love roast chicken? Then you are in for a treat! The Visayan islands’ residents have perfected the dish, and you will never taste anything like Inasal.
- Pancit. Also known as Pancit, this is another one of the most delicious Philippines foods influenced by Chinese cuisine. This simple dish is a combination of noodles and whatever meat or vegetables you want to add.
- Sinigang. Often associated with tamarind, Sinigang is a Philippines traditional food that is sour and savory. The dish is a stew made with spinach, eggplant, tomatoes, onions, ginger, and fish sauce.
- Cassava Cake. If you are looking for traditional Filipino food dessert, nothing comes quite close to the popular cassava cake. The Pinoy dessert is made with freshly-grated cassava flour and coconut milk.
- Arroz Caldo. With Spanish and Chinese influences, arroz caldo is a great choice if you are looking for healthy food in Philippines. The name of this wonderful dish literally translates to ‘rice soup’ in English.
- Chicharon. Brought to the Philippines from Andalucia in Spain, chicharon is a dish of deep-fried pork crackling. It is quite similar to the chicharron of Mexico – crunchy rectangles of deep-fried pork rinds.
- Lechon. When it comes to popular Philippines food items present at every special occasion, lechon is probably one of the top ones. This is another dish with Spanish influence and no fiesta in the country is complete unless there is enough lechon for everyone.
- Kinilaw. One of the best things about visiting the seaside cities and towns in the Philippines is the regular availability of fish and other seafood.
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#time-to-make #course #cuisine #preparation #occasion #north-american #drop-cookies #desserts #american #holiday-event #kosher #vegetarian #cookies-and-brownies #dietary #christmas #4-hours-or-less
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