December 13, 2006
Total time: 20 minutes
Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see
Note: From Times test kitchen
director Donna Deane
1/4 cup plus 1 tablespoon
1/3cup chopped top-quality bittersweet chocolate, such as Valrhona
1/2 cup chopped dried figs
3 tablespoons light brown sugar, packed
1/4 teaspoon cinnamon
1. Toast the hazelnuts in a 350-degree oven until lightly browned, about 10 minutes. Remove the nuts from the oven; cool to room temperature.
2. Chop the hazelnuts. Set aside 1 tablespoon of the chopped hazelnuts to sprinkle on top of the finished rugelach. In a bowl, combine the remaining chopped hazelnuts with the chocolate, figs, brown sugar and cinnamon.
Each cookie: 73 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 14 mg. sodium.
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