Hazelnut Spritz

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
5 dozen cookie

Ingredients
  • 1/2 cup hazelnuts or filberts, toasted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • Chocolate Frosting:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
Directions
  • Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased.

  • Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.

  • Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.

  • While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden.


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    Recipe courtesy of Food Network Kitchen