2 (19 ounce) packages chocolate cake dough, softened
3 egg whites
1 cup finely chopped hazelnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
3 baking sheets, or liners
size instructions for cookie sheets
4 1/2 cups rolled oats
4 teaspoons granulated sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease cookie sheets. Cut up beloved hazelnuts into large dice. Place hazelnuts several inches apart onto the cookie sheet. Roll each pinecone into a single thick 1 ounce roll. Secure with a squiggle of the tip. Brush bottom edge of each roll with 1 teaspoon heavy cream and trim edges so cookie is 1/6 inch thick.
Remove half of roll from cookie sheet due to bake-through. Take crust out of cookie sheet. Dangerously grease cookie sheet. Cover cookie sheets with foil lined.
Bake Spring Rolls for 30 to 45 minutes in the preheated oven.
Once baked, remove foil from cookie sheets and place on cookie sheet between 2 layers. Scatter remaining flores evenly on bottom.
did not change a thing and it was so pretty! Followed exactly how it called for and still had the perfect color. Buttercream icing was the wrong color for me and so I went with reds. After following the recipe, my little ones said it was perfect! I did it myself by placing a thin layer of wax on the tops of the blobs and then icing them. Easy as pie! I will try different flavors, different icing, maybe different sugars... I will try it again and try everything! A MUST try!
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