Nougatine Cones Recipe
- 2 ounces (4 tablespoons) unsalted butter
- ¼ cup light corn syrup
- ¼ cup (50 grams) granulated sugar
- 4 ounces (¾ cup) hazelnuts, chopped medium fine to yield ¾ cup
- ¼ cup (35 grams) unsifted all-purpose flour
- Adjust rack to lower third of oven and preheat oven to 350 degrees F. Unwrap an end of a chilled stick of unsalted butter and rub it over two large cool Teflon-coated baking sheets to apply a very thin film of fat.
- Put the butter, com syrup, and sugar in a 1-quart heavy-bottomed saucepan. Stir over low heat until the butter is melted. Remove from heat, and stir in the nuts and flour.
- Drop five or six ½ teaspoonsful of batter 1½ inches apart on each baking sheet. A quick and easy method is to pipe the soft dough from a 14-inch pastry bag fitted with a ½-inch plain decorating tip (such as Ateco #6). Bake, one sheet at a time, for 6 to 7 minutes, or until golden brown. While baking, the cookies bubble; a clue that they are finished baking is when the bubbling subsides.
- Place baking sheet on a wire rack to cool for just 15 seconds. With a metal spatula, lift one wafer at a time and roll it around a wooden cone to shape the cookie while it is still flexible. Remove cone from the form, and place it on a wire rack to cool; continue rolling the remaining cookies.
- Repeat the baking and shaping process with the remaining batter.
- When the cookies are cool and firm, stack them in an airtight metal container and store at room temperature up to 1 week.