¾ cup semisweet chocolate chips
1¼ cups flour
¾ cup powdered sugar
2/3 cup whole hazelnuts, toasted, hulled and pulverized*
¼ tsp. instant espresso coffee powder
½ cup margarine softened
2 tsp. vanilla
4 squares (1oz each) bittersweet or semisweet chocolate
4oz. white chocolate
2 tsp. shortening, divided
Lightly grease cookie sheets or line with parchment paper.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool. Blend flour, sugar, hazelnuts, coffee powder in
large bowl. Blend in margarine, melted chocolate and vanilla until dough
is stiff but smooth. (If dough is too soft to handle, cover and refrigerate until firm.)
Roll out dough, ¼ at a time, to 1/8” thickness n lightly floured surface. Cut out with 2” scalloped round cutter. Place 2” apart on prepared cookie sheets.
Bake at 350° for 8 minutes or until snot quite firm. (Cookies should not
brown. They will puff up during baking and then fall again.) Remove to
wire racks to cool.
Place bittersweet and white chocolates in separate small bowls. Add 1 tsp. shortening to each bowl. Place bowls over hot water; stir until chocolate
are melted and smooth. Dip cookies, one at a time, halfway into bitter-
sweet chocolate. Place on waxed paper; refrigerate until chocolate is
set. Dip other halves of cookies into white chocolate; refrigerate until
set. Store cookies in airtight container in cool place. (If cookies are
frozen, chocolate may discolor.)
Make about 4 dozen
*To pulverize hazelnuts, place in food processor or blender. Process until thoroughly ground with a dry, not pasty texture.
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