Chocolate Hazelnut Butter Crisps
Print Category Chocolate Thematic No thematic Source dairygoodness Evaluation
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ingredient
- 2 1/4 cups (550 mL) all purpose flour
- 3/4 tsp (4 mL) salt
- 1 1/4 cups (300 mL) butter, softened
- 1 1/3 cups (325 mL) icing sugar
- 2 tsp (10 mL) vanilla
- 1 cup (250 mL) ground unblanched hazelnuts, toasted
- Semi-sweet chocolate squares, melted
- Whole hazelnuts
- Additional icing sugar (optional)
Preparation
- Stir together flour and salt. Cream butter; gradually beat in sugar and vanilla. Gradually add dry ingredients to creamed mixture; blend until smoothly combined. Stir in nuts.
- Form dough into 1 inch (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheet; flatten to rounds about 2 inches (5 cm) in diameter with bottom of glass dipped in flour. Bake in 325ºF (160ºC) oven, 10 minutes or until lightly browned. Cool.
- Dip half of each cookie melted chocolate; garnish with whole hazelnuts. Let stand on wire rack until chocolate sets. Dust with icing sugar, if desired.
Cook commentary
12 cookies
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