Hazelnut Shortbread
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
24 cookies
ingredients
- 1 1⁄2 cups hazelnuts (whole)
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 2 tablespoons sugar
- 1⁄8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 4 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon vegetable shortening
directions
- Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
- Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
- Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
- Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
- Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
- Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
- Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!