Chocolate Dipped Hazelnut Shortbread

Recipe courtesy Dave Lieberman

Photo: Chocolate Dipped Hazelnut Shortbread

TOTAL TIME: 18 min
Prep: 10 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 cup husked hazelnuts
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) butter, room temperature
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Directions

Preheat oven to 350 degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.
Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

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  • on December 07, 2011

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    these cookies are great i did them last night. my daughter and husband were kind to leave me just 2 cookies :( its really a quick recipe just throw it all in the bowl mix and shape like long fingers. didn't blend the butter and sugar seperately. just dropped all in the bowl added a little coconut and didn't necessarily put 1-cup of nuts. i just put what i had in the fridge a little bit of walnuts and pecans i would say about 2/3rds of nuts and put a little extra vanilla. it made a little more than dozen- 15 fingers and 5 round shape cookies and dipped them in white chocolate because thats what i had in the fridge

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