- ⅓ cup packed brown sugar
- 2 Tbs unsalted butter
- 1 Tbs cooking oil
- 1 Tbs hazelnut liqueur
- ¼ cup hazelnut meal
- 2 Tbs cake flour
- ⅛ teaspoon salt
- 2 Tbs Amoretti Noisina Hazelnut Spread with Cocoa (coming soon)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Add the brown sugar, butter, oil and the hazelnut liqueur to a microwave-safe bowl. Microwave on high for 30 seconds, stir with a whisk, microwave on high for 30 seconds more, and whisk again until smooth. Add the hazelnut meal, the flour, and the salt, and stir until smooth.
Place the mixture into the center of the parchment lined baking sheet, and spread it into a 12-inch circle. Bake at 350°F for 9 minutes, rotating the cookie sheet after 4 minutes. Lift the parchment paper with the cookie on it onto a wire rack.
Place the Amoretti Noisina in a small bowl and use a serving spoon to drizzle it over the hazelnut lace cookie in a zig zag or hatch pattern.
► Watch the making of this recipe on Amoretti YouTube channel.