Hazelnut (Filbert) Chocolate Squares
Yield 16 to 24
2 bags (100 g each) Longo’s Raw Filberts, divided
1/3 cup granulated sugar
1/2 cup Longo’s Salted Butter, cubed
1 tsp vanilla extract
3/4 cup all purpose flour
1 cup chocolate hazelnut spread
1 Longo’s Enriched Coop Large Egg yolk
1 1/2 cups white chocolate chips
- •Place filberts on baking sheet and toast in preheated 350°F oven for about 8 minutes or until fragrant. Let cool. Remove 1/2 cup and place in food processor. Rub skins off remaining filberts and chop nuts; set aside.
- •Add sugar to food processor, and whirl until nuts are finely chopped. Add butter and vanilla; pulse until clumpy. Sprinkle flour overtop; pulse a few times until ragged and still rough. Press evenly into parchment-paper-lined 8 inch baking pan. Bake in preheated 350°F oven for 8 to 10 minutes or until firm and pale golden. Let cool.
- •Bake for about 10 minutes or until chips soften and start to melt. Spread if desired. Press reserved chopped hazelnuts evenly over top. Let cool on rack. Cut into bars.
- •Refrigerate for up to 1 week or freeze for up to 2 weeks.
- Protein 2g
- Fibre 2g
- Fat 16g
- Sugar 16g
- Carbs 22g
- Sodium 55mg