French Noisette Cups

Directions

1. In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
2. Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping.
3. Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
4. Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut.
5. Bake 18-22 minutes or until set. Remove to wire racks to cool.