Chocolate-Dipped Hazelnut Shortbread Wedges
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/4 cups hazelnuts with skins -- (about 6 ounces),
-- toasted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 1/4 sticks unsalted butter -- melted and cooled
-- (10 tablespoons)
4 ounces fine-quality bittersweet or semisweet -- (not
unsweetened)
-- chocolate
1 tablespoon vegetable shortening
Preheat the oven to 350F. 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.
Makes 32 cookies.
Source: Gourmet December 1993
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