Chocolate Dipped Hazelnut Shortbread
Chocolate Dipped Hazelnut Shortbread might be a good recipe to expand your dessert recipe box. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains roughly 4g of protein, 18g of fat, and a total of 250 calories. A mixture of baking powder, sugar, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
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.