Coffee and Cookies
Coffee and Cookies
Rivas, Rigo
Buy this Art Print at





WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Cookie Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Bittersweet Hazelnut Bars




"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.  We thank you!


 Sidewalk Cafe
Sidewalk Cafe
Wicks, Keith
Buy this Art Print at



Bittersweet Hazelnut Bars
Gourmet Archives

1/4 cup Scotch
2 teaspoons instant espresso powder
cup minced diced apricots
cup unsalted butter, softened
cup firmly packed dark brown sugar
cup firmly packed light brown sugar
2 large eggs
4 ounces semisweet chocolate, chopped, melted, cooled
1 ounce unsweetened chocolate, chopped melted, cooled
cup skinned toasted hazelnuts, chopped
cup flour, sifted

In a small bowl whisk together the Scotch and espresso powder. Add
apricots and let them macerate, covered, for 1 hour. In a bowl with an electric mixer cream together butter and brown sugars. Beat in the eggs
one at a time; then beat in the melted, cooled chocolates. Stir in the apricot mixture, hazelnuts, flour and a pinch of salt. Pour the batter into a well-buttered and floured 8-inch square baking pan. Bake in the middle of a preheated 350 degrees F. oven 35 to 40 minutes or until a tester comes
out with just a few crumbs clinging to it.  Let the confection cool
completely and cut it into bars.  Makes about 9 bars.

Index - Cookie Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: May 16, 2001.