FOOD

Hazelnut Sugar Cookie Cereal

Of course, meringues, cookie hearts, chocolates and more in a bowl of milk count as a complete breakfast, right?

FOOD

Hazelnut Sugar Cookie Cereal

Of course, meringues, cookie hearts, chocolates and more in a bowl of milk count as a complete breakfast, right?

Ingredients

  • 1 batch mini sugar cookie hearts (recipe below)
  • 1 batch mini meringues (recipe below)
  • 1 cup chocolate chips
  • 1 cup toasted coconut flakes
  • 1 cup toasted hazelnuts, coarsely chopped
  • 1 cup dried cherries or cranberries
  • Milk, for serving

Steps

  1. Gently combine all of the ingredients. Serve in a bowl with milk!
  2. Cereal should keep for a couple of weeks in an airtight container in a cool, dark place.

Ingredients

  • 1/2 cup toasted hazelnuts
  • 1 3/4 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 teaspoon vanilla
  • 1 large egg

Steps

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a food processor, grind the toasted hazelnuts until finely ground. Add the flour and salt and pulse to combine.
  3. Using an electric mixer, cream the butter and sugar until it's pale and fluffy. Add the vanilla and egg and beat well to combine. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.
  4. Turn the cookie dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out until it's 1/4-inch thick. Use a cookie cutter to cut out tiny hearts. Place the hearts on the baking sheets (they can be pretty close together), and bake until they're lightly browned on the bottom, about 10 minutes.
  5. Once all of the cookies are baked, reduce the oven to 250°F and bake for an additional 20 to 30 minutes to really crisp them up. Let cool on the pans.

Ingredients

  • 1/2 cup + 3 tablespoons sugar
  • 2 large eggs whites
  • 1/4 teaspoon almond extract
  • A tiny drop of red food coloring

Steps

  1. Preheat oven to 225°F. Crack your egg whites into a stand mixer, beat the egg whites on high until they're foamy.
  2. Reduce the speed on the mixer and gradually sprinkle in the sugar. Once all of it has been added, add the almond extract and the food coloring. Beat on high for a few minutes, until the meringue is stiff, glossy and cold.
  3. Prepare a baking sheet by lining it with parchment paper.
  4. Fill a pastry bag fitted with a 1/8- or 1/4-inch round tip with your egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny and they're crispy all the way through. Let cool on the pans.