Hazelnut Flatbread
By: Melissa Peterman
Published: Monday, November 30, 2009 - 1:00pm

Ingredients




1 cup all-purpose flour plus 2 TBSP
1 1/2 cups unsweetened cocoa powder
1/2 cup granulated sugar
3/4 cup toasted hazelnuts finely chopped
2 cups coffee cooled to room temperature
1/4 cup Frangelico

Preparation

1 Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper. 2 Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico until smooth. 3 With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool. Repeat with the remaining batter. To serve, break the sheets into pieces.

About


Winning Recipe from Hazelnut Association Submitted by: Wayne Harley Brachman, Executive Pastry Chef* Mesa Grill, Bolo, Mesa City