Photo: Chocolate Dipped Hazelnut Shortbread Recipe
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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By serbud
on December 01, 2011
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The flavor was fabulous.. although I did notice the directions leave out the vanilla. I added it with the sugar and eggs. I had no problems with the batter. It is a very wet/sticky batter, but with some flour on my hands, I had no problems. The cookies did not flatten out and actually plumped just a little bit. This is the best shortbread cookie recipe I have tried.
By sojuli_11169552
Clark, NJ
on December 30, 2010
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I was very disappointed in this recipe. They flattened out during baking and the taste was a little bland. I'll try again next year using the suggestions from the other reviews.
By loriann_dermody...
Rochester, 72
on December 09, 2009
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After reading the comments, I froze the mixed batter...but I tried a quick freeze of 10 minutes, instead of the recommended 30 (before cutting, the ones that were more frozen, kept their shape. Next time, I will shape, wrap in plastic wrap and feeze for the full 30 minutes before cutting.
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