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Hazelnut Flatbread

        

      1 c  all-purpose flour,plus 2

           -TBSP

  1 1/2 c  unsweetened cocoa powder

    1/2 c  granulated sugar

    3/4 c  toasted hazelnuts,finely

           -chopped

      2 c  coffee,cooled to room

           temperature

    1/4 c  Frangelico

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.

 

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.

 

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.

 

(8 Servings)

 

Winning Recipe from Hazelnut Association











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