- Level: Intermediate
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 10 to 12 cookies
Ingredients
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
Directions
- Preheat oven to 375 degrees F.
- Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
- 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.
