Ingredients
1C AP flour
1/2t Baking powder
1/4t Salt
1/2C (1 stick) unsalted butter, room temperature
1/3C Sugar
1/2C Finely ground husked toasted hazelnuts (about 2 ounces) Toast nuts @350F for 12-15 minutes.
Rub in towel to remove husks, and then chop
1t Vanilla extract
4oz High-quality milk chocolate (such as Lindt or Perugino), chopped
1/3C Coarsely chopped husked toasted hazelnuts
Process
Position rack in center of oven and preheat to 325°F.
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.
If dry, add 1T water
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 melte
Place 1/3 cup coarsely chopped hazelnuts in small bowl.
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 an airtight container at room temperature.
Mad Dog and Celeste's Recipes 