Barley thumbprints with honey and hazelnuts Recipe - Los Angeles Times
Amaranth, barley, millet, spelt and teff — you've probably seen these or other whole-grain flours showing up on store shelves as we become increasingly familiar with them and as they become more...
Ingredients
- 1 3/4 cups (200 g) whole toasted hazelnuts
- 1 3/4 cups (200 g) whole grain barley flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey
- 4 teaspoons finely grated grapefruit zest (from about 1 fruit, preferably organic)
- 1 to 2 tablespoons milk, as needed
- About 1/3 cup (100 g) apricot jam, preferably reduced sugar, for the filling, or 32 whole toasted hazelnuts to garnish
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