Chocolate-Dipped Hazelnut Shortbread Wedges

1. 1

   Preheat the oven to 350F.

2. 2

   and butter and flour two 8-inch round cake pans.

3. 3

   In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well.

4. 4

   Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden.

5. 5

   While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack.

6. 6

   Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.

7. 7

   In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure.

8. 8

   Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off.

9. 9

   Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.