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Chocolate Dipped Hazelnut Shortbread
Recipe courtesy Dave Lieberman

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
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Instructions
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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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 finger sized logs, about 1 1/2 to 2 tablespoons dough each, 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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Copyright 2006 Television Food Network, G.P., All Rights Reserved