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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 |
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Directions: Position rack in center of oven and preheat to 325F. Line large baking
sheet with parchment paper. Whisk flour, baking powder, and salt in medium
bowl to blend. Using electric mixer, beat butter and sugar in large bowl
until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in
flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared
baking sheet, spacing 1 inch apart. Bake cookies until light golden brown
around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to
rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water
until melted and smooth. Remove from over water. Place 1/3 cup coarsely
chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate,
then into coarsely chopped hazelnuts. Return to rack. Repeat with
remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies
can be made 2 days ahead. Store in airtight container at room
temperature.)
Contributor: Bon Appetit December 2004
| Ingredients:
326/625 Pound(s) all purpose flour
869/10000 Ounce(s) baking powder
87/2000 Ounce(s) salt
8 Tablespoon(s) butter; room temp
2 25/32 Ounce(s) sugar
1/2 Cup(s) hazelnuts, roasted; finely chopped
1 Teaspoon(s) vanilla
4 Ounce(s) milk chocolate, high quality; chopped
1/3 Cup(s) hazelnuts, roasted; coarsely chopped |
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