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Leite's Culinaria


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2 cups all-purpose flour

1/4 cup lightly toasted chopped hazelnuts (with skins), cooled

1/2 teaspoon salt

1 cup unsalted butter, slightly softened

1/2 cup firmly packed light brown sugar

2 large eggs, separated

2 1/2 teaspoons pure hazelnut extract

1 teaspoon pure vanilla extract

1 3/4 cups untoasted chopped hazelnuts (with skins; for rolling)

12 ounces premium white chocolate, finely chopped or ground in a food processor

3/4 cup heavy cream

1 tablespoon corn syrup

3/4 teaspoon pure hazelnut extract

About 1/4 cup lightly toasted, coarsely chopped hazelnuts (with skins), cooled, or 3 1/2 to 4 dozen large (3 mm) silver dragées

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