Chocolate and hazelnut. Be it gelato, cakes, tarts or cookies, this is my favorite flavor combination. This is a recipe from Bon Appetit from a few years back and everyone I serve this too proclaims it as a favorite too. These are wonderful served with a cup of coffee or with a dish of vanilla ice cream. I like to freeze some of them before dipping them in the chocolate, and then right before serving add the chocolate and chopped nuts.
Hazelnut Shortbread Sticks
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked, toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces semi sweet (or dark) chocolate chips, melted
1/3 cup coarsely, chopped, husked toasted hazelnuts
Preheat oven to 325 degrees. Line large baking sheets with parchment. Whisk flour, baking powder and salt in bowl. In another bowl beat sugar and flour with mixer until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoons into 3 inch long logs. Place on prepared cookie sheet, about 1 inch apart. Bake until golden brown around edges, about 20 minutes. Cool on sheets for about 5 minutes and then transfer to cooling racks and cool completely.
Place 1/3 cup chopped hazelnuts in bowl. Dip one end of cookie into melted chocolate and then into chopped nuts. Return to rack and repeat with remaining cookies. Let stand until chocolate is set, about an hour. Yield 20-24.