Hazelnut fingers

1 servings

Ingredients

Quantity Ingredient
I didn't try these- but they look good too!
1 cup Dry roasted hazelnuts (see Note)
1¾ cup All-purpose flour, divided
⅔ cup Granulated sugar
⅓ cup Confectioners' sugar
½ teaspoon Salt
1 cup (2 sticks) unsalted butter, chilled and cut into 1/2-inch
cc 1 large egg, chilled
4 teaspoons Vanilla extract

Directions

FROM: SALLIE (AUSTIN) KREBS

COOKIE DOUGH

ASSEMBLY

Two 3-ounce bars Swiss hazelnut cream-filled milk chocolate bars, coarsely chopped 9 ounces Swiss milk chocolate, coarsely chopped Note: Position a rack in the center of the oven and preheat to 350~F.

Spread the hazelnuts in a single layer on a baking sheet and roast for 12 to 15 minutes, shaking the pan two or three times, until the nuts are golden beneath their skins. Wrap the nuts in a clean towel and cool completely Transfer the nuts to a large sieve and rub the nuts back and forth to remove the loose skins. Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F.

Put three heavy, large ungreased baking sheets in the refrigerator.

2. In a food processor fitted with the metal chopping blade, process the hazelnuts with 1 cup of the flour for 30 to 45 seconds, or until the mixture is ground to a fine powder. Add the remaining ¾ cup flour, granulated sugar, confectioners' sugar and salt. Process for 10 to 15 seconds, or until the mixture is thoroughly blended. 3.

Evenly distribute the butter cubes in a circle around the chopping blade. Add the egg and vanilla. Process for 45 to 60 seconds, or until the mixture is creamy. (Make sure that the butter is completely blended into the batter.) 4. Fill a pastry bag fitted with a ½-inch plain tip (such as Ateco #6) with one-fourth of the cookie dough. 5.

Remove a chilled baking sheet from the refrigerator. Starting at the left-hand side of the midsection of the baking sheet, pipe 2-inch logs about 1½ inches apart, forming a diagonal pattern across the center of the baking sheet. (This will enable you to pipe straight and even lines across the baking sheet.) Continue piping until the bottom half of the baking sheet is covered with the logs. Turn the baking sheet 180 degrees and continue piping logs onto the other half of the baking sheet. 6. Refrigerate the baking sheet for 10 to 15 minutes, or until the piped cookie dough is firm. Pipe the rest of the cookie dough onto the remaining chilled baking sheets and refrigerate. 7. Bake the cookies one baking sheet at a time for 12 to 15 minutes, or until lightly browned around the edges. Turn the baking sheet halfway through baking for even browning. Using a metal pancake spatula, immediately transfer the cookies to wire racks to cool. Assemble tho cookies: 8. Melt the hazelnut cream-filled milk chocolate according to the melting instructions in the Chocolate Key.

9. Using a small metal cake spatula, coat the flat side of half of the cookies with a thin layer of melted hazelnut-cream milk chocolate. Top each cookie with a second cookie. Place the assembled cookies on a waxed paper-lined baking sheet and refrigerate for 5 to 10 minutes, or until the chocolate is firm. 10.Melt the milk chocolate according to the melting instructions in the Chocolate Key OR temper the chocolate following the tempering instructions on page 74. Scrape the chocolate mixture into a small heatproof bowl. Place the bowl of chocolate over a smaller bowl of warm (86~F to SS~ F) water. 11. Dip the cookies on a diagonal halfway into the melted or tempered milk chocolate. Place the cookies back onto the waxed paper-lined baking sheet and refrigerate for 3 to 1O minutes, or until the chocolate is set. Store the cookies dipped in melted chocolate in an airtight container in the refrigerator. The cookies dipped in tempered chocolate may be stored in an airtight container at room temperature for up to three weeks. Source: Chocolatier magazine, January 1991 (Continued to next message) ++- WILDMAIL!/WC v4⅑ * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 28⅘ (1:107/614.0) From: Pat Stockett Date: 06-02-95 Subject: Press cookie 6 CR 2/2 ====================================================================== ==== ==== (Continued from previous message) Submitted By PAT STOCKETT On 06-02-95

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