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Parent Category: Recipes
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
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 finger sized logs, about 1 1/2 to 2 tablespoons dough each,
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
