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.

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”