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Hazelnut Espresso Fingers in Chocolate

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Submitted by: Beberman

 

This chocolate-dipped holiday cookie is melt-in-your-mouth tender. The exquisite marriage of hazelnut and chocolate is reminiscent of a fine truffle.
 

Ingredients

  • 1 1/2 cups shelled whole raw hazelnuts, roasted
  • 1/2 cup plus 2 tbsp superfine sugar
  • 1 cup unsalted butter, softened at room temperature but still firm
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt, rounded
  • 1 tablespoon instant espresso powder
  • 2 cups all purpose flour
  • 6 ounces milk chocolate morsels
  • 6 ounces semisweet chocolate morsels
  • 1/8 bar paraffin, about 1 square inch

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Method

Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and roast for 13-14 minutes, until golden brown and fragrant. Cool a few minutes, then while still warm, rub them briskly in a clean towel to remove most of the skins. Place cooled nuts in a food processor and process until finely ground. Set aside. In bowl of electric mixer, beat butter, sugar, vanilla, salt and espresso powder until light and fluffy. Add nuts and beat well. Add flour and mix just until well combined. Roll a tablespoon of dough between your palms, forming dough into finger shapes about 2 inches long. Place on large parchment lined or ungreased baking sheet 1 inch apart. Bake in preheated oven at 325 degrees for 17 minutes until edges of cookies are just turning golden on the tips. Cool 1 minute on the baking sheet before transferring to a wire rack to finish cooling. Melt chocolate and paraffin in double boiler over barely simmering water, stirring constantly until smooth. Remove from heat, pour into a 1 cup glass measuring cup and set in a pan of hot water. Dip half of cookie into chocolate, letting excess drip off and place on waxed paper lined cookie sheets. Place in freezer until chocolate is set, about 15 minutes. Cookies may be stored in freezer in air tight container, with waxed paper between layers.

 

Notes:

 

Number of Servings: 60 cookies

 

Submitted by: Beberman ()

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