Chocolate Dipped Hazelnut Shortbread
Chocolate Dipped Hazelnut Shortbread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 234
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 234
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
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 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.
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