Method

Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and roast for 13-14 minutes, until golden brown and fragrant. Cool a few minutes, then while still warm, rub them briskly in a clean towel to remove most of the skins. Place cooled nuts in a food processor and process until finely ground and set aside. In bowl of electric mixer, beat butter, sugar, salt, vanilla, and espresso powder until light and fluffy. Add nuts and beat well. Add flour and mix just until well combined. Roll a tablespoon of dough between your palms, forming dough into finger shapes about 2 inches long. Place on parchment lined or ungreased large baking sheet, 1 inch apart. Bake at 350 degrees for 15-16 minutes, or until ends of edge cookies are golden. Cool two minutes on the baking sheet, then transfer to a wire rack to cool completely. Place cookies in freezer to chill for a few minutes while you melt the chocolate. Melt chocolate and paraffin in double boiler over barely simmering water, stirring constantly until smooth. Remove from heat, pour into a 1 cup measuring cup, and set in a pan of hot water. Dip half of each cookie into chocolate, gently shake off excess, and place on waxed paper-lined cookie sheets. Chill in freezer until chocolate is set, about 15 minutes. Cookies may be stored in freezer in air tight container.

Notes: This cookie makes a fun family project. My husband and daughter share in skinning the nuts, shaping and dipping the cookies. Instant espresso powder is available at Italian delis and groceries.

Number of Servings: 60

Submitted by: Beberman ( See all of Beberman Recipes )

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