Double Dipped Hazelnut Crisps Recipe
Double Dipped Hazelnut Crisps is an amazingly yummy cookie that I serve often at tea parties. Very addictive and delicious, the Double Dipped Hazelnut Crisps is something you just shouldn€™t miss.
Ingredients
3/4 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
3/4 cup powdered sugar
2/3 cup whole hazelnuts, toasted, hulled and pulverized
1/4 teaspoon instant espresso coffee powder
Dash salt
1/2 cup butter or margarine,softened
2 teaspoons vanilla
4 squares (1 ounce each) bittersweet or semisweet chocolate
4 ounces white chocolate
2 teaspoons shortening, divided
Directions
Preheat oven to 350°F.
Lightly grease cookie sheets or line with parchment paper.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Blend flour, sugar, hazelnuts, coffee powder and salt in large bowl.
Blend in butter, melted chocolate and vanilla until dough is stiff but smooth.
Roll out dough, one fourth at a time, 1/8 inch thick on lightly floured surface.
Cut out with 2-inch scalloped round cutters.
Place 2 inches apart on prepared cookie sheets.
Bake 8 minutes or until not quite firm.
Remove to wire racks to cool.
Place bittersweet and white chocolates into separate small bowls.
Add 1 teaspoon shortening to each bowl.
Place bowls over hot water; stir until chocolate is melted and smooth.
Dip cookies, one at a time, halfway into bittersweet chocolate.
Place on waxed paper; refrigerate until chocolate is set.
Dip other halves of cookies into white chocolate; refrigerate until set.
Store cookies in airtight container in cool place.(If cookies are frozen, chocolate may discolor.)
Lightly grease cookie sheets or line with parchment paper.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Blend flour, sugar, hazelnuts, coffee powder and salt in large bowl.
Blend in butter, melted chocolate and vanilla until dough is stiff but smooth.
Roll out dough, one fourth at a time, 1/8 inch thick on lightly floured surface.
Cut out with 2-inch scalloped round cutters.
Place 2 inches apart on prepared cookie sheets.
Bake 8 minutes or until not quite firm.
Remove to wire racks to cool.
Place bittersweet and white chocolates into separate small bowls.
Add 1 teaspoon shortening to each bowl.
Place bowls over hot water; stir until chocolate is melted and smooth.
Dip cookies, one at a time, halfway into bittersweet chocolate.
Place on waxed paper; refrigerate until chocolate is set.
Dip other halves of cookies into white chocolate; refrigerate until set.
Store cookies in airtight container in cool place.(If cookies are frozen, chocolate may discolor.)
