skin as possible (this is the paperlike covering around the nut meat) Separate the nuts and the skins (that is leave

behind the nut skins when removing nuts; putting the nuts in a bowl can make it easier to leave the nut skins

behind) Cut the hazelnuts in half Return stove top to mediumhigh to high heat and once the pan is hot again

with the nuts in it add the amaretto and maple syrup Thoroughly coat nuts with syrup and cook very gently until

syrup sticks to the nuts (should only take about minutes)

Add the glazed hazelnut halves on top of the pie in a decorative fashion (you will want to put the hazelnut halves

on the pie before the pie is totally firm)

BEFORE SERVING THE PIE

Under the best conditions if you let the pie sit out at a fairly cool room temperature (around degrees F)

lightly covered in plastic wrap it should firm up and be ready to eat within about hours If the pie is not thick

enough refrigerate until it has achieved a thickness such that slices can be cut from the pie

Overall the rate at which the pie thicken depends on a number of variables: ) humidity ) how much the agar

and kudzu cooked and how thick the mixture was at the end of cooking ) how much water evaporated during

the cooking of the filling and ) room temperature If the filling looks very thin (soupy) cover pie with plastic

wrap and put in the refrigerator and check the pie every couple hours until it has achieved a thickness such that

slices can be cut from the pie Remove plastic wrap and leave in the refrigerator if the pie is still not getting thick

enough

If you do have the pie in the refrigerator remove it about to hours before serving to allow it to soften up and

come to room temperature (the flavor is better than if served cold straight out of the refrigerator)

VARIATIONS:

Use Frangelico liqueur instead of Amaretto

As the sweetener any combination of unrefined sweeteners (maple syrup brown rice syrup barley malt syrup

agave nectar etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more

information about sweeteners)

"Pecan Pie" use pecans in place of hazelnuts at all points in the recipe

In addition to garnishing with hazelnuts include small baked pie crust pieces cut into maple leaf shapes

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality