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home > recipes > dessert > chocolate-dipped hazelnut shortbread wedges
from UK Chocolate-Dipped Hazelnut Shortbread Wedges This is 1 of 111 Gourmet and Bon Appetit recipes from November and December 1993 added to The UK Recipe Archive this week. There are now 2489 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive from January 1990 to December 1993 in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Chocolate-Dipped Hazelnut Shortbread Wedges Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : December 1993 1 1/4 cups hazelnuts with skins -- (about 6 ounces), toasted 1 1/4 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar 1 1/4 sticks unsalted butter, melted and cooled (10 tablespoons) 4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate 1 tablespoon vegetable shortening 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.

Chocolate-Dipped Hazelnut Shortbread Wedges


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keyword: chocolate
keyword: dipped
keyword: hazelnut
keyword: shortbread
keyword: wedges
recipes for dessert
recipes by alan
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(posted June 24, 1999)

from UK

Chocolate-Dipped Hazelnut Shortbread Wedges

This is 1 of 111
Gourmet and Bon Appetit recipes from November and December 1993 added to The UK Recipe Archive this week. There are now 2489 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive from January 1990 to December 1993 in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Chocolate-Dipped Hazelnut Shortbread Wedges

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : December 1993

1 1/4 cups hazelnuts with skins -- (about 6 ounces), toasted
1 1/4 cups
all-purpose flour
1/2 cup plus 2 tablespoons
sugar
1 1/4 sticks
unsalted
butter, melted and cooled (10 tablespoons)
4 ounces fine-quality bittersweet or semisweet (not unsweetened)
chocolate
1 tablespoon
vegetable
shortening

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.


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