Yields 12 bites
1/2 cup whole hazelnuts, ideally blanched (skinned)
2 tablespoons butter
2 pears, skin on, cut into 1/8-inch-thick slices, then cored
1 store-bought pound cake
6 tablespoons Nutella or other chocolate-hazelnut spread
Preheat oven to 350 F.
Put hazelnuts on a baking sheet and bake for 12 minutes, or until they begin to brown. If hazelnuts are still in their skins, bake until skins begin to darken, or for blanched nuts, until they turn golden. Remove from oven and let cool. If hazelnuts are still in their skins, place nuts in the center of a clean dish towel, fold the towel around the nuts, and rub vigorously between both hands for 15 seconds to release the skins. Discard skins and reserve the nuts.
In a sauté pan over medium heat (err on the low side of medium), melt butter and sauté pear slices for approximately 5 minutes per side, or until they begin to brown. Reserve.
Cut 6 slices of pound cake, 1/4-inch thick. Toast the pound cake in a toaster oven, or on a baking sheet in a 300 F oven. (It will fall apart in an upright toaster.)
Smear 3 cake slices with Nutella or chocolate-hazelnut spread. Cover entire Nutella/spread surface with hazelnuts, then press them into the Nutella/spread. Top with a layer of pear slices and cover with second slice of pound cake. Secure each knuckle sandwich with 4 toothpicks, then cut into 4 pieces.
Bob Blumer, “Surreal Gourmet Bites”
