Recipes

Hazelnut (Filbert) Chocolate Squares

:15 min

:33 min

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

Filling and Topping

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.

Filling and Topping

•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.

Make-ahead

Per serving (1/24th recipe): 240 calories