Chocolate Dipped Hazelnut Shortbread

Name: Chocolate Dipped Hazelnut Shortbread
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 1 dozen
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

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Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: about 1 dozen

Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: about 1 dozen

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

Watch how to make this recipe.

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 long cookies 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.