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Drinks and Coctails Recipes

  Added: Feb 09, 2007  •  Visited (693)  •  Print version Print this recipe (53)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Nut Sticks
(Batons De Noisettes)
What You Need:
  • 1 tablespoon plus ½ pound unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2 cups unsifted flour
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped walnuts or filberts
  • 1 cup confectioners' sugar

  • How To Cook:
    1. Preheat the oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over a large baking sheet and set it aside.

    2. In a deep bowl, cream the remaining ½ pound of the softened butter with the granulated sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until light and fluffy.

    3. Sprinkle the salt over the flour and add the flour mixture to the butter ½ cup at a time, beating after each addition. Beat in the vanilla and chopped nuts.

    4. To shape each baton, cut off a heaping tablespoon of the dough and roll it with your hands into a cylinder about 2½ inches long and ½ inch in diameter.

    5. Arrange the batons 1 inch apart on the buttered baking sheet and bake them in the middle of the oven for 10 to 12 minutes, or until they are a delicate golden color.

    6. With a wide metal spatula, transfer the batons to wire racks. When they are completely cool, roll each cookie in the confectioners' sugar to coat it evenly on all sides. In a tightly covered jar or tin, "batons de noisettes" can safely be kept for several weeks.

    To Make: about thirty 2½-inchlong sticks
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Walnut
    Main Ingredient » Dairy » Butter
    Dish » Candy


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