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Chocolate Hazelnut Wafers: Submitted by: Robert Losee | Date Added: 13 Dec 2011
Listed in: Sweets / Cookies & Brownies

5 oz (1 cup) whole hazelnuts, toasted
1 teaspoon instant express powder
3 oz bittersweet chocolate, chips or chunks
5 1/3 oz (2/3 cup) unsalted butter, slightly softened
cup granulated sugar
1 1/8 oz (1/3 cup) unsweetened Dutch-processed cocoa powder
1 large egg
1 teaspoon pure vanilla extract
teaspoon table salt
butter or nonstick spray for baking sheets

16 oz bittersweet chocolate
1 Tablespoon corn oil or other flavorless vegetable oil

Cooking Instructions

1) In a food processor, process the hazelnuts and espresso powder until they're ground to the consistency of a nut butter, 2 to 3 minutes.

2) Melt the chocolate in a microwave or on the stove. Set aside to cool until warm.

3) In a large bowl, beat the butter, sugar, cocoa powder, and hazelnut mixture with a stand mixer fitted with the paddle attachment (or a hand-held mixer) on medium speed until very well blended and fluffy, 1 to 2 minutes; scrape the bowl as needed. Add the egg, vanilla, and salt; beat until completely blended and smooth, about 1 minutes. On low speed, mix in half of the flour and then the melted chocolate just until evenly incorporated. Mix or stir in by hand the remaining flour until evenly incorporated. Set aside for 10 minutes; the dough will firm up slightly.

4) If you're not using a cookie cutter then you can roll the dough up in a 2-inch log using waxed paper. Otherwise divide dough in thirds and roll out between waxed paper sheets to 1/8 inch thick. Check the underside for wrinkles and smooth out. Stack the three dough sheets in their waxed papers.

Refrigerate until firm about 45 minutes, or for several hours, or freeze for about 20 minutes to speed chilling.

5) Position a rack in the center of the oven and heat the oven to 350°F. Butter several large baking sheets or coat with nonstick spray. If you have a log cut off slices about 1/8 inch thick. If using cookie cutters remove one sheet of dough from refrigerator at a time and use about a 2½ inch cutter. If dough softens too much then rechill. Using a spatula carefully transfer the cut cookies to the baking sheets. Reroll dough scrapes and keep cutting them until all dough is used.

6) Bake the cookies one sheet at a time keeping the rest in the refrigerator. The cookies are done when they fell dry and almost firm when pressed in the center, about 7 to 10 minutes. Let cool on the sheets for 3 or 4 minutes before tranferring to racks to cool completely. Prepare the cookies for glazing by freezing them for at least 20 minutes or up to several hours. (You can also freeze the cookies at this point, tightly wrapped, for up to 2 months.)

1) If you glaze the cookies melt the chips and oil in medium bowl. Keep warm in a water bath. Put aluminum foil out for the cookies to cool on.

2) With the cookies turned upside down, dip them into the melted glaze to coat the top (and bottom if you want). Scrape off excess on the bottom and set on aluminum foil.

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