Chocolate-Dipped Hazelnut Shortbread Wedges Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/4 cups hazelnuts or walnuts
1-1/4 cups flour
1/2 cup plus 2 tbsp sugar
10 tbsp butter, melted and cooled
4 oz bittersweet chocolate
1 tbsp shortening
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Directions: |
Directions:Preheat oven to 350°.
Butter and flour two 8-inch round cake pans.
In a food processor, grind fine the hazelnuts with the flour and sugar. Add the butter and blend until it's combined well.
Press half the dough onto the bottom of both pans. Cut through each round into 16 wedges with a small knife.
Bake the shortbread for 20 minutes, or until pale golden.
While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack.
Choose 2 plates slightly smaller than the pans, put a plate over the surface of the shortbread, and invert the the shortbread carefully onto the plates.
In a double boiler over simmering water, melt the chocolate with the shortening. Stir until the mixture is smooth and transfer the to a deep, narrow cup.
Dip the points of the wedges into the chocolate and place on racks to cool. |
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Personal
Notes: |
Personal
Notes: I first made these cookies in December,1993 from a recipe in Gourmet Magazine. It's my favorite cookie and despite all the instructions, it's actually pretty easy to make. I've always used a small Babar the Elephant glass that I got in Paris that was used to contain mustard. I've treasured that glass for so many years.
I like to use the leftover chocolate to drizzle over the undipped parts of the shortbread with a spoon.
Hint: make sure you take extra care in turning the wedges onto the plate, or you can break off the tips of the wedges. It's best to do when the shortbread is still slightly warm, but not cool.
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