5 ounces Unsalted butter, cold
7 ounces Brown sugar
1 tablespoon Vanilla extract
1 teaspoon Salt
5 ounces Pastry flour
1 ounce Cocoa powder
1 tablespoon Cinnamon, ground
6 ounces Hazelnut flour
Yield: 1 1/2 pounds
1. In a mixer bowl fitted with the paddle attachment blend the butter, brown sugar, vanilla extract and salt until combined but not creamed.
2. Sift together the pastry flour, cocoa and cinnamon. Stir in the hazelnut flour and add all the dry ingredients to the butter mixture. Mix very briefly until the mixture resembles coarse meal and lumps form; do not mix until it forms smooth dough.
3. Sprinkle the streusel on top of custard tarts, butter cakes, coffeecakes or brownies before baking. When refrigerated, this topping keeps for one month.
Yield: 1 1/2 pounds
7 ounces Brown sugar
1 tablespoon Vanilla extract
1 teaspoon Salt
5 ounces Pastry flour
1 ounce Cocoa powder
1 tablespoon Cinnamon, ground
6 ounces Hazelnut flour
Yield: 1 1/2 pounds
1. In a mixer bowl fitted with the paddle attachment blend the butter, brown sugar, vanilla extract and salt until combined but not creamed.
2. Sift together the pastry flour, cocoa and cinnamon. Stir in the hazelnut flour and add all the dry ingredients to the butter mixture. Mix very briefly until the mixture resembles coarse meal and lumps form; do not mix until it forms smooth dough.
3. Sprinkle the streusel on top of custard tarts, butter cakes, coffeecakes or brownies before baking. When refrigerated, this topping keeps for one month.
Yield: 1 1/2 pounds
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