Viennese Hazelnut Butter Thins
Total Time: 2 hrs 12 mins
Preparation Time: 2 hrs
Cook Time: 12 mins
Ingredients
- 1 cup hazelnuts
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Recipe
- 1 preheat oven to 350°f.
- 2 to remove skins from hazelnuts, spread in single layer on baking sheet.
- 3 bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
- 4 wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
- 5 place hazelnuts in food processor.
- 6 process using on/off pulsing action until hazelnuts are ground but not pasty.
- 7 combine flour and salt in small bowl.
- 8 beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
- 9 beat in egg and vanilla gradually add flour mixture beat in ground hazelnuts at low speed until well blended.
- 10 place dough on sheet of waxed paper.
- 11 using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide.
- 12 wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
- 13 preheat oven to 350°f cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
- 14 6.
- 15 bake 10 to 12 minutes or until edges are very lightly browned.
- 16 let cookies stand on cookie sheets 1 minute.
- 17 remove cookies to wire racks-cool completely.
- 18 place chocolate chips in 2-cup glass measure.
- 19 microwave at high 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
- 20 dip cookies into chocolate coating about 1/2 of each cookie.
- 21 let excess drip back into cup.
- 22 transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
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