Made these for Valentines day and they turned out beautiful. Made a test cookie to determine the thickness when cutting out and opted for a slightly thicker cookie to keep from breaking when applying chocolate. I spread the chocolate over the half cookie so I didn't overload with chocolate on the underside. Substituted pecans in the recipe and sprinkling on top. Do not over bake. Crisp cookie but perfect center if not over baked. I use a "pecan sandy" type cookie as a pie crust crumbled and I think I could use this recipe instead of purchasing the store bought cookies. Just bake in the pie shell and fill with pie of your choice.
Chocolate-Dipped Hazelnut Shortbread Hearts
Chill: 2 Hours, 15 Minutes
Bake: 12 Minutes
- 1/2 cup chopped hazelnuts, peeled and lightly toasted, plus extra for sprinkling, if desired*
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 10 ounce dark chocolate, finely chopped**
- 1. Process 1/2 cup toasted chopped hazelnuts and next 4 ingredients in a food processor until nuts are finely ground. Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly and mixture starts to come together, scraping down sides of machine once or twice. (Dough will be very crumbly and may not come together fully until kneaded.)
- 2. Remove dough from processor, and knead lightly 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days. Remove from refrigerator 10 minutes prior to rolling.
- 3. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut heart shapes with a 2 1/2-inch cookie cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps, and cut again.
- 4. Bake 10 to 12 minutes or just until edges turn light golden brown. Remove from oven, transfer cookies to a wire rack, and cool completely.
- 5. Melt chocolate in a double boiler over low heat, stirring often, or in a microwave at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Cool slightly. Dip half of each cookie into melted chocolate, and place on parchment paper-lined baking sheet. Sprinkle with chopped hazelnuts, if desired, and chill about 15 minutes or just until chocolate sets. Remove from refrigerator, and store in a single layer in an airtight container up to 2 days.
- *To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove skins.
- **For testing purposes, we used Scharffen Berger chocolate.
You can make the dough ahead, wrap it well with plastic wrap, and freeze up to four months. Thaw in refrigerator overnight before cutting and baking.
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