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French Noisette Cups

The word “noisette” is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min.
  • Makes
    2 dozen


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1-1/3 cups hazelnuts
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract


  • In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
  • Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping.
  • Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
  • Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut.
  • Bake 18-22 minutes or until set. Remove to wire racks to cool.

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