HAZELNUT SHORTBREAD
Karla Knudson
Roasting Hazelnuts: 300 degrees for about 10 minutes, until lightly browned and aromatic. Wrap in a towel and let steam for a few minutes, then rub off as much of the brown wrapping on the nut as possible as it is bitter. If you are using walnuts there is no need to roast them.
Grinding Hazelnuts: The food processor works best. First grind the nuts to a small size, then add the 2 C flour and pulse until the flour is beginning to bind with the nut oil and the nuts are finely ground. Mix the powdered sugar with the nut mixture or you could add it with the flour when grinding the nuts.
Cream the butter well at room temperature so it has a fluffy consistency, gradually blend in the nut/flour/sugar mixture. At this point the dough is very soft and can be used in a pastry bag fitted with various tips. You can also chill the dough and after it has gotten solid, work the dough by hand into balls, flatten and cut into quarters, pierce with a fork and bake. Baking: 325 degrees for 10 - 12 minutes. When the bottom is beginning to turn golden and the edges also, they are done; do not overbake as the butter burns easily.
Dipping cookies: Chop chocolate and add about 1-2 tsp. of crisco shortening (no butter!), melt in microwave or over dbl boiler. Dip cookies and let cool on tin foil.
Sources: Hazelnuts, Alternative Market Bar Harbor, ME Chocolate, The very best is found only at Rooster Brother, but you can get Lindt or Ghiradelli at the Shop N Save. You can use either salted (my preference) or unsalted butter.