There is something wonderful about the combination of hazelnuts and chocolate. It is the combination in Nutella, a favourite spread in France. It is used on bread, toast and crepes that are served for breakfast or snacks.
These cookies just melt in your mouth. And they taste so good.
Chocolate Hazelnut Cookies
Makes about 4-5 dozen cookies
250 mL (1 cup) butter, softened
250 mL (1 cup) icing sugar
375 mL (1-1/2 cups) all-purpose flour
80 mL (1/3 cup) unsweetened cocoa powder
125 mL (1/2 cup) ground hazelnuts
170 g (6 oz) semisweet or bitter chocolate
180 mL (3/4 cup) hazelnuts, finely chopped
In bowl, cream together butter and sugar. Mix together flour, cocoa and nuts; stir into creamed mixture. Turn out onto waxed paper; shape into 2 logs about 3 cm (1-1/4 “) in diameter. Wrap in the wax paper and chill until firm.
Preheat oven to 160 °C (325°F).
Cut logs into 65 mm (1/4”) thick slices. Bake on ungreased baking sheets for about 15 minutes or until set. Leave to cool then dip cookies in melted chocolate*, place on a rack and sprinkle with nuts. Let stand until set.
* To melt chocolate, bring water to a simmer in the bottom of a double boiler, place chocolate in top and stir until melted. Alternatively place chocolate in a bowl set over a pan of hot water or use the microwave.