1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 cup light corn syrup
1/2 cup butter
3 tablespoons Frangelico Liqueur
1/4 cup finely chopped hazelnuts
1/2 cup heavy cream, whipped with 1 teaspoon granulated
sugar and 2 tablespoons Frangelico Liqueur
Preheat oven to 300 degrees F. Butter a cookie sheet.
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Mix flour, sugar and salt together.
Heat corn syrup just to boil. Turn off heat; add butter, stirring until it melts. Slowly add flour-sugar mixture, Frangelico and nuts. Drop heaping teaspoonsful onto prepared cookie sheet, no more than 6 at a time. Bake for 8 to 10 minutes.
Wait one minute; lift each cookie off cookie sheet; immediately roll around handle of wooden spoon. Cool.
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Before serving, fill each scroll with whipped cream.
