I love hazelnuts, so any recipe that uses them, I usually love. Here is another favorite. Walnuts, pecans or almonds can be used instead of hazelnuts, but they must be finely ground. These are a pretty cookie for your Christmas plates. Sometimes I add 1/2 tsp. almond extract for a different taste. YUM!
YOU WILL NEED:
2 1/2 Cups flour
pinch of salt
1 cup Butter
1/4 cup granulated sugar
1 tablespoon pure vanilla extract
3 ounces semisweet or milk chocolate, finely grated
1/2 cup hazelnuts, toasted and finely chopped
Confectioner’s sugar for dusting
12 ounces semisweet or milk Chocolate , melted, for dipping
DIRECTIONS:
1. Preheat the oven to 325 degrees. Grease lightly two large baking sheets, or use parchment paper. Sift the flour and salt in a small bowl.
2. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until fluffy, beat in the vanilla extract. Gently stir in the flour until just blended, then fold in the grated chocolate and hazelnuts.
3. With floured hands, shape the dough into 2×1/2 inch crescent shapes. Place on the baking sheets, 2 inches apart. Bake for 20-25 minutes, until the edges are set and the cookies slightly golden. Remove the baking sheets to a wire rack to cool for 10 minutes. Transfer the crescents from the baking sheets to wire racks to cool completely.
4. Line the baking sheets with baking parchment. Dust the cookies with confectioners sugar. Using a pair of kitchen tongs, or your fingers, dip half of each cookie into the melted chocolate. Place on the prepared baking sheets. Chill until the chocolate has set.