Hazelnut meal and almond flour give these little cakes a lovely nutty flavor and chewy-crunchy texture. Blanched almond flour (made from skinless almonds) is lighter in color than regular almond meal, but the two products can be used interchangeably. Look for them in the baking aisle, or make your own by pulsing nuts in a food processor until fluffy and finely ground. Even if you buy the cookies instead of making them, the strawberry jam and tangy lemon puree make wonderful toppers.
Chef Ian Rynecki, Pippin Hill Farm and Vineyards
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.