12 ounces Hazelnuts, toasted
26 ounces Unsalted butter, softened (1 lb. 10 oz.)
11 ounces Powdered sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Salt
3 Eggs
19 ounces Pastry flour
Egg wash, as needed
Coarse sugar crystals, as needed
Milk chocolate, melted and tempered, as needed
Yield: 10 Dozen
1. Chop the toasted hazelnuts and set aside.
2. Blend the butter and sugar in a mixing bowl without creaming. Add the vanilla extract, salt and eggs and mix on low speed until well incorporated. Add the chopped hazelnuts and pastry flour and mix until just combined.
3. Divide the dough into 4 equal portions. Roll each piece into a 10-inch (25 centimeter) long cylinder. Freeze until hard (approximately 30 minutes).
4. Remove from freezer, unwrap then lightly brush the cylinders with egg wash. Roll in coarse sugar crystals. Cut the cylinders into 1/8 inch (3 millimeter) thick slices then place them cut side down on paper-lined sheet pans. Dock the cookies with a fork.
5. Bake at 350°F (182°C) until golden brown, approximately 17 to 20 minutes. Cool completely, then dip the cookies halfway in tempered milk or semi-sweet chocolate.
6. Yield: 10 Dozen Cookies
Notes: Method: Icebox
26 ounces Unsalted butter, softened (1 lb. 10 oz.)
11 ounces Powdered sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Salt
3 Eggs
19 ounces Pastry flour
Egg wash, as needed
Coarse sugar crystals, as needed
Milk chocolate, melted and tempered, as needed
Yield: 10 Dozen
1. Chop the toasted hazelnuts and set aside.
2. Blend the butter and sugar in a mixing bowl without creaming. Add the vanilla extract, salt and eggs and mix on low speed until well incorporated. Add the chopped hazelnuts and pastry flour and mix until just combined.
3. Divide the dough into 4 equal portions. Roll each piece into a 10-inch (25 centimeter) long cylinder. Freeze until hard (approximately 30 minutes).
4. Remove from freezer, unwrap then lightly brush the cylinders with egg wash. Roll in coarse sugar crystals. Cut the cylinders into 1/8 inch (3 millimeter) thick slices then place them cut side down on paper-lined sheet pans. Dock the cookies with a fork.
5. Bake at 350°F (182°C) until golden brown, approximately 17 to 20 minutes. Cool completely, then dip the cookies halfway in tempered milk or semi-sweet chocolate.
6. Yield: 10 Dozen Cookies
Notes: Method: Icebox
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