This recipe is from my last cookbook, Insolito Muffin, and is a miniature version of pecan pie (or walnuts, or any nuts really). I realize it’s a stretch to call these cookies, but they are small, easy to package and would make great holiday gifts or treats, so that is why they are #MyXmasCookies, DAY 17!
Mini hazelnut pies
- 1 recipe flaky pie crust
- 1 cup (120 g) hazelnuts
- 3 Tbsp (42 g) butter, melted
- 2 eggs
- 1/3 cup (66 g) sugar
- scant 2/3 cup (200 g) maple syrup
- 1/4 teaspoon salt
For 30 mini-pies
Butter and flour 30 mini-muffin cups. Prepare and roll out the pie dough following the recipe here. Cut out 30 small disks using a 2.5-inch round cookie cutter. Place a disk of dough in each muffin cup and press to adhere. Transfer the muffin tins to the freezer for 15 minutes.
Preheat the oven to 400°F (200°C). When the oven is hot, transfer the frozen muffin tins to the oven and cook the crusts for 8 minutes. Remove from oven and set aside.
Lower oven temperature to 300°F (150°C). Place the hazelnuts on a baking sheet and toast for 5 minutes, stirring as necessary to keep from burning. Remove from oven, let cool, then coarsely chop the nuts.
Beat together the melted better, eggs, sugar, maple syrup and salt. Add the chopped nuts. Fill the pre-cooked crusts with the nut mixture and cook at 300°F (150°C) for about 20 minutes. Let the pies cool at room temperature before removing from the muffin cups and serving.
