I recently went to Italy where I literally ate gelato every single day. No, I am not exaggerating. Every. Day. I have never tried making ice cream - mostly because I don't have an ice cream maker or the space for one - so I was dreaming of ways to mimic the flavor to bring me back to those magical gelato filled days. Well folks...here it is!
Servings: 35-40 Cookies
1/2 Cup Hazelnuts (toasted and finely chopped)
1 Cup Dark Chocolate Chips
1 tsp Coconut Oil
Directions
Put the cookies on a non-greased cookies sheet and bake them for 8-11 minutes or until the edges are golden brown. Let the cookies cool for at least a few minutes before moving them to a cooling rack to cool completely before decorating
Put the chocolate chips and the coconut oil in a microwave safe bowl and heat on high in 30 second increments until the chocolate is melted, smooth, and glossy. Dip a portion of the cookie in the bowl. Use a knife to remove the excess and sprinkle with hazelnuts. Serve when the chocolate has set.
Chocolate Hazelnut Shortbread
Servings: 35-40 Cookies
Prep Time: 15 Minutes
Total Time: 1 Hour and 30 Minutes
Ingredients
1 cup of softened unsalted butter
1 cup of softened unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
3 Heaping Tbsp Dark Cocoa Powder (or 4 Tbsp of Cocoa Powder)1/2 Cup Hazelnuts (toasted and finely chopped)
1 Cup Dark Chocolate Chips
1 tsp Coconut Oil
Directions
In the bowl of a mixer, combine all of the ingredients except the hazelnuts and dark chocolate chips and coconut oil. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Separate evenly into two round discs and cover with plastic wrap. Place the cookie dough in the refrigerator for 60 minutes.
Meanwhile toast the the hazelnuts on medium low heat in a small pan. Once the become fragrant remove them from the stove. Allow them to cool and chop them finely. Set aside.
Meanwhile toast the the hazelnuts on medium low heat in a small pan. Once the become fragrant remove them from the stove. Allow them to cool and chop them finely. Set aside.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and put it on a lightly floured, clean work space. Roll the dough out to 1/4 inch - 1/3 inch think and use a cookie cutter to cut the shapes.
Put the chocolate chips and the coconut oil in a microwave safe bowl and heat on high in 30 second increments until the chocolate is melted, smooth, and glossy. Dip a portion of the cookie in the bowl. Use a knife to remove the excess and sprinkle with hazelnuts. Serve when the chocolate has set.
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