Hazelnut Spritz

Serves: 5

Clair Leannon

1 January 1970

Based on User reviews:

54

Spice

40

Sweetness

46

Sourness

41

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Hazelnut

1 cup

Unsalted Butter (2 sticks, room temperature)

1 cup

Sugar (confectioners')

1 tsp

Vanilla

2 cups

All-Purpose Flour

2 tbsps

Heavy Cream

Directions:

1

Preheat the oven to 350 degrees F

2

Cover two baking sheets with parchment paper

3

A plain baking sheet need not be greased

4

Put the nuts into the food processor and grind them until very fine

5

In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light

6

Add the ground nuts and flour

7

Mix until smooth

8

Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips

9

Cut into 4-inch pieces

10

Shape the strips into rings and place on the baking sheet

11

Bake for 10 minutes, just until lightly browned

12

Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool

13

While the cookies bake, combine the chocolate chips and cream in a small glass bowl

14

Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted

15

Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch

16

Place on the parchment or on waxed paper to harden