Ingredients
1 stick of butter, softened or melted but not hot
2 eggs
1 tsp vanilla
1/3 cup coconut milk (see note)
1/3 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp salt (1/2 or more if using unsalted butter
1 1/2 tsp baking powder
1 cup all purpose flour
2/3 cup hazelnut meal
1 tsp tapioca flour
Preparation
Preheat oven to 350 degrees F. Prepare a 10 x 15" sheet pan with buttered & floured parchment.
Whisk together all the wet ingredients, sugars, and salt. Stir in the dry ingredients until well-combined. Turn out onto the prepared sheet pan, spread the batter evenly.
Bake for ~15 minutes, when done will be light brown and a toothpick comes out clean. Begin testing for doneness at 12 minutes.
Note regarding coconut milk: I intended to use regular milk but had none. I had a carton of a new product I saw in the dairy case– a coconut milk beverage in a half gallon carton. It is coconut milk plus carrageenan and some other stuff. It’s pretty thick and rich even though it’s just 80 cal per serving. Intended as a beverage. Looked like a thin unsweetened coconut milk. Could probably substitute regular canned (or freshly made) coconut milk or just whole milk.
