preparation time: 30 minutes
cooking time: 20 minutes
emergency contact: lisa
These have taken a place next to the almond crescents as a perennial holiday favourite. There are always a few dismayed gasps from the lactose-intolerant faction when these logs are brought out, but we butter lovers know how to stand up for what’s right in a Christmas cookie.
all-purpose flour – 1 cup
baking powder – 1/2 tsp
salt – 1/4 tsp
unsalted butter – 1 stick
sugar – 1/3 cup
toasted hazelnuts, finely ground – 1/2 cup
vanilla extract – 1 tsp
dark chocolate, coarsely chopped – 4 oz
toasted hazelnuts, coarsely chopped – 1/3 cup
Position rack in center of oven and preheat to 165C/325F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Mix in ground hazelnuts and vanilla. Mix in flour mixture until just combined.
Shape dough by tablespoonfuls into 5 cm logs. Place on prepared baking sheet, spaced a few centimetres apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from heat. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of each cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Let stand until chocolate is set, about 1 hour.
Cookies can be made 2 days ahead. Store in airtight container at room temperature. Makes about 20 shortbread sticks.
