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Name: Chocolate-Dipped Hazelnut Shortbread Wedges
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c Hazelnuts with skins; (about; 1 1/4 c All-purpose flour; 1 1/4 Sticks unsalted butter;; ; toasted; ; (10 tablespoons); ; chocolate; 1/2 c Plus 2 tablespoons sugar; 1 tb Vegetable shortening; 4 oz Fine-quality bittersweet or

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INGREDIENTS

1 1/4 c Hazelnuts with skins; (about
1 1/4 c All-purpose flour
1 1/4 Sticks unsalted butter;
; toasted
; (10 tablespoons)
; chocolate
1/2 c Plus 2 tablespoons sugar
1 tb Vegetable shortening
4 oz Fine-quality bittersweet or

Servings

INSTRUCTIONS

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. Gourmet December 1993

NOTES

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Chocolate-Dipped Hazelnut Shortbread Wedges

1 1/4 c Hazelnuts with skins; (about
1 1/4 c All-purpose flour
1 1/4 Sticks unsalted butter;
 ; toasted
 ; (10 tablespoons)
 ; chocolate
1/2 c Plus 2 tablespoons sugar
1 tb Vegetable shortening
4 oz Fine-quality bittersweet or

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.    Gourmet December 1993

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Nutrition

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Serving Size: 1 Serving (394g)
Recipe Makes: 1 servings

Calories: 1100
Calories from Fat: 129 (12%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 4.2g
Cholesterol 0mg		0 %
Sodium 1984.9mg		68 %
Potassium 196mg		5 %
Total Carbohydrate 227.9g		67 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 223.7g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1100

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