Ingredients

1 egg white
1 teaspoon hazelnut extract
1-ounce hazelnut paste
1/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted but cooled
1 cup chocolate, melted
1/2 cup hazelnuts, chopped

Directions

Preheat oven to 375 degrees F.

Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg
white until smooth. Stir in the butter.

Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a
template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch

circle.)

Bake for approximately 5 minutes until the edges become brown. Remove from the oven.

One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw
opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can
fold over the rim of a bowl. Cookies will crisp as they cool.

When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.