Hazelnut Shortbread Sticks

Name: Hazelnut Shortbread Sticks
Ingredients: 1 cup all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/3 cup sugar; 1/2 cup finely ground husked toasted hazelnuts (about 2 ounces); 1 teaspoon vanilla extract; 4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped; 1/3 cup coarsely chopped husked toasted hazelnuts

9 ingredients

20 steps

Ingredients

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts

Directions

1

Position rack in center of oven and preheat to 325F.
2

Line large baking sheet with parchment paper.
3

Whisk flour, baking powder, and salt in medium bowl to blend.
4

Using electric mixer, beat butter and sugar in large bowl until smooth.
5

Beat in 1/2 cup finely ground hazelnuts and vanilla.
6

Beat in flour mixture until just combined.
7

Shape dough by tablespoonfuls into 3-inch-long logs.
8

Place on prepared baking sheet, spacing 1 inch apart.
9

Bake cookies until light golden brown around edges, about 20 minutes.
10

Cool on baking sheet 5 minutes.
11

Transfer to rack; cool cookies completely.
12

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth.
13

Remove from over water.
14

Place 1/3 cup coarsely chopped hazelnuts in small bowl.
15

Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts.
16

Return to rack.
17

Repeat with remaining cookies.
18

Let stand until chocolate is set, about 1 hour.
19

(Cookies can be made 2 days ahead.
20

Store in airtight container at room temperature.)