Chocolate Dipped Hazelnut Shortbread Recipes

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD

Steps:

• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour and salt, and mix just until combined. Stir in the hazelnuts. The dough will be crumbly but should hold together when pinched.
• Gather the dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Roll out the dough into a disc about 1/4-inch thick. Use a cookie cutter or a sharp knife to cut out the cookies.** If necessary, gather and re-roll the dough once. Carefully transfer the cut cookies onto the prepared pans.
• Bake, one pan at a time, for 12-15 minutes, or until the cookies are lightly browned. Cool on the pans for about 10 minutes. Then, transfer to wire racks to cool completely.
• Place the chocolate in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred.
• Dip the cookies partially into chocolate or drizzle the chocolate over the cookies. Place the cookies on parchment paper or waxed paper, and allow the chocolate to set completely.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
• Whisk together flour, cornstarch, and ground hazelnuts. Set aside.
• In a large bowl, on medium speed of electric mixer, beat butter, sugar, and vanilla together until light and creamy, about 3 minutes. On low speed, gradually add flour mixture beating until blended. Knead to form a smooth dough.
• Shape dough into 1-inch (2.5 cm) balls. Place on prepared baking sheet about 1 inch (2.5 cm) apart. Flatten with bottom of a glass dipped in flour.
• Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes on sheet then transfer to rack and cool completely.
• In a small saucepan on low heat, melt chocolate and oil, stirring until smooth. Remove from heat. Transfer to a small bowl for easy dipping. Dip side of each cookie into chocolate, covering half-way up. Sprinkle chopped hazelnuts on the chocolate. Set on a rack placed over waxed paper. Chill 20 minutes to set chocolate.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
• Lower oven to 325 degrees F.
• Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
• Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
• Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
• In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
• Lower oven to 325 degrees F.
• Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
• Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
• Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
• In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES

Steps:

• Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is 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 directly on the surface of the shortbread, and invert the shortbread carefully onto it.
• In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
• Lower oven to 325 degrees F.
• Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
• Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
• Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
• In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.