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Avelinettes from The Art of French Baking.

© Yoko Inoue courtesy of Phaidon Press/© Yoko Inoue courtesy of Phaidon Press

Servings: 10

Ready time: 20 minutes


1⅓ cups ground walnuts

1⅓ cups ground hazelnuts

1⅓ cups ground almonds

2 ¼ cups superfine sugar

2 teaspoons coffee extract

1 medium egg white (optional)

2 tablespoons unsweetened cocoa powder, sifted


Place the walnuts, hazelnuts, almonds, sugar and coffee extract in the bowl of an electric mixer or food processor and mix or process to a smooth paste, adding a little egg white if required. Shape pieces of the paste into little oval petits fours and roll them in the cocoa powder. Do not cook them. Serve in little paper confectionery cups.

From The Art of French Baking (Phaidon Press, November, 2011, $49.95),

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