Yield: 24 to 30 bars
These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate.
Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour
cream topping (see the variation below). Each topping recipe yields enough for one batch of bars.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In the bowl of a stand mixer fitted with the whisk attachment, combine 1 cup chilled heavy cream, 1/2 cup chilled sour cream, 2 Tbs. confectioners’ sugar, 1/2 tsp. pure vanilla extract, and a pinch of table salt. Beat on medium speed until stiff peaks form. Top the chilled cheesecake with the cream topping instead of the ganache, then sprinkle with edible dragées, if you like. Use the parchment sling to remove the cheesecake from the pan, then slice into bars while still cold. For best flavor, serve at room temperature.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?