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Viennese Hazelnut Butter Thins

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36 cookies. 2 hours preparation.

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Viennese Hazelnut Butter Thins


Ingredients Needed For Viennese Hazelnut Butter Thins
*1 cup Hazelnuts
*1 1/4 cups All-Purpose Flour
*1/4 teaspoon salt
*1 1/4 cups powdered sugar
*1 cup Butter, softened
*1 egg
*1 teaspoon Vanilla
*1 cup semi-sweet Chocolate Chips

Directions To Prepare Viennese Hazelnut Butter Thins
* Preheat oven to 350°F.
* To remove skins from hazelnuts, spread in single layer on baking sheet.
* Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
* Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
* Place hazelnuts in food processor.
* Process using on/off pulsing action until hazelnuts are ground but not pasty.
* Combine flour and salt in small bowl.
* Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
* Beat in egg and vanilla Gradually add flour mixture
* Beat in ground hazelnuts at low speed until well blended.
* Place dough on sheet of waxed paper.
* Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide.
* Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
* Preheat oven to 350°F Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
* Bake 10 to 12 minutes or until edges are very lightly browned.
* Let cookies stand on cookie sheets 1 minute.
* Remove cookies to wire racks-cool completely.
* Place chocolate chips in 2-cup glass measure.
* Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
* Dip cookies into chocolate coating about 1/2 of each cookie.
* Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.



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Wednesday, August 23, 2017, 10:02 am


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