Prep 25 mins
Cook 30 mins
From "Cookies That Don't Crumble", Good Food Magazine, November 1986.
- 1 1⁄2 cups hazelnuts (whole)
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 2 tablespoons sugar
- 1⁄8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 4 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon vegetable shortening
- Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
- Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
- Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
- Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
- Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
- Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
- Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.