Chocolate Dipped Hazelnut Shortbread

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
about 1 dozen
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
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 ounces good-quality semisweet chocolate
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 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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