- 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
Preheat oven to 375 degrees F.
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.