Chocolate-Dipped Hazelnut Shortbread Hearts

Name: Chocolate-Dipped Hazelnut Shortbread Hearts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 283 grams dark chocolate, finely chopped; 1 large egg yolk; 237 milliliters all-purpose flour; 118 milliliters chopped hazelnuts, peeled and lightly toasted, plus extra for sprinkling, if desired; 0 teaspoons kosher salt; 118 milliliters sugar; 8 Tbsps unsalted butter, cut into pieces; 1 teaspoons vanilla extract

Need a vegetarian dessert? Chocolate-Dipped Hazelnut Shortbread Hearts could be an awesome recipe to try. One serving contains 650 calories, 8g of protein, and 42g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up kosher salt, butter, flour, and a few other things to make it today.

Instructions

Process 1/2 cup toasted chopped hazelnuts and next 4 ingredients in a food processor until nuts are finely ground.

Ingredients you will need

Hazelnuts

Nuts

Equipment you will use

Food Processor

Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly and mixture starts to come together, scraping down sides of machine once or twice. (Dough will be very crumbly and may not come together fully until kneaded.)

Ingredients you will need

Egg Yolk

Vanilla

Butter

Dough

Remove dough from processor, and knead lightly 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove from refrigerator 10 minutes prior to rolling.

Preheat oven to 35

Equipment you will use

Oven

Roll dough to 1/4-inch thickness on a lightly floured surface.

Ingredients you will need

Dough

Roll

Cut heart shapes with a 2 1/2-inch cookie cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps, and cut again.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Bake 10 to 12 minutes or just until edges turn light golden brown.

Equipment you will use

Oven

Remove from oven, transfer cookies to a wire rack, and cool completely.

Ingredients you will need

Equipment you will use

Wire Rack

Oven

Melt chocolate in a double boiler over low heat, stirring often, or in a microwave at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Cool slightly. Dip half of each cookie into melted chocolate, and place on parchment paper-lined baking sheet.

Ingredients you will need

Chocolate