No-bake hazelnut cookies

Wow, I can’t believe how long it’s been since I posted anything on this blog.  I have been so pre-occupied with grad school and other life events that I mostly forgot about it.

Here is a quick recipe for cookies that I actually made back when I was participating in Vegan MOFO.  They are called Nuss-Guatsla, and they are actually accidentally vegan, so I didn’t need to make any changes.  According to my cookbook they are a specialty from Stuttgart. They come together very quickly!cookies

  • 1 cup ground hazelnuts
  • 1/2 cups powdered sugar
  • 5 Tbsp. cold coffee

You can make a glaze for these cookies too.

  • 2-3 Tbsp.  Lemon juice
  • 3/4 cup powdered sugar

In a bowl combine the hazelnuts, powdered sugar and coffee into a smooth dough.  Roll out the dough, and make round cookies with a cookie cutter.  Place them on wax paper, and allow them to dry for 8 hours.  I put them in my dehydrator to speed up the process.  These cookies should hold together well, but they will stay soft.  You could also dry them out in the oven at a low temperature.
Once they are completely dry, you can make the glaze, and add to the cookies with a pastry brush.


fun with dried fruit

One of the many perks of working at a food co-op is the occasionally free fruit and veggies I can come home with.  I found these sad looking pears in the break room waiting to be brought home.  The skin is scratched and bruised, but these Bartlett pears are ripe and delicious. pears

I decided the best way to use them was to dehydrate them, and dip them into chocolate.  For the chocolate I used regular semi-sweet chocolate chips and added a little cinnamon for extra flavor.  They came out really well, and I am thinking about trying this with other fruits soon.  I think next time I may not quarter the pears so the pieces can be larger.

chocolate dipped pears