The Ladi Doth Protest Too Much

capucha:

This recipe was sent to me by Sue, Jonathan’s mom. I thought some of you would like to give it a try :-)

Ingredients :

2 cups hazelnuts, skinned and toasted
1/3 cup dark cocoa powder
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 Tablespoon hazelnut, peanut, or vegetable oil

1. Spread hazelnuts on a baking sheet and toast at 450F until the skins are
dark but not burned. Remove them and let cool for five minutes, then rub
them with a dishtowel to remove the skins. (Skins will cause a bitter taste,
so try to remove as much as possible…)

2. Blend hazelnuts in a  food processor for 4-5 minutes. Nuts will go through
several stages - dry, to wet and clumped, to a final smooth consistency once
the nuts have released all of their oils.

3. Add and continue to blend until incorporated: cocoa powder, powdered
sugar, vanilla extract, and salt. Check flavor. Sugar and cocoa powder
amounts may be somewhat modified to suit your taste and sweetness
preferences.

4. Add oil and mix until smooth. Keeps covered in the refrigerator for up to
two months.

Sweet cracker sandwiches, I am SO trying this. C’est merveilleux!