INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350F. and butter and flour two 8-inch round cake
pans. In a food processor grind fine the hazelnuts with the flour and
the sugar, add the butter, and blend the mixture until it is combined
well. Press half the dough evenly onto the bottom of each of the  pans,
cut through each round of dough with a small knife to score 16  wedges,
and bake the shortbread in the middle of the oven for 20  minutes, or
until it is pale golden. While the shortbread is still  warm, cut
through the rounds again and let them cool in the pans on a  rack.
Choose 2 plates slightly smaller than the pans, put a plate  directly
on the surface of the shortbread, and invert the shortbread  carefully
onto it.  In a metal bowl set over a saucepan of simmering water melt
the  chocolate with the shortening, stirring until the mixture is
smooth,  and transfer the mixture to a deep narrow cup or glass
measure. Dip  the points of the shortbread wedges into the chocolate
mixture,  coating them halfway and letting any excess drip off.
Transfer the  shortbread wedges as they are dipped to rack set over a
sheet of wax  paper and let them stand until the chocolate is set.
Makes 32 cookies.  Gourmet December 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4556
Calories From Fat: 2013
Total Fat: 236g
Cholesterol: 251.2mg
Sodium: 2793.9mg
Potassium: 1711.5mg
Carbohydrates: 553g
Fiber: 36.8g
Sugar: 120.3g
Protein: 93.3g