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1
To prepare hazelnuts, spread nuts in a single layer on a baking sheet.
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2
Bake at 350 degrees for 7-8 minutes.
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3
Remove from oven and allow them to cool for 5 minutes.
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4
Place in food processor and grind using the pulse action until you have a coarse powder.
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5
In a large bowl, use a mixer to beat the butter, water, sugars, vanilla, salt and nutmeg for 2 minutes.
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6
Beat in egg yolk until mixed in; then the hazelnuts.
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7
At lowest possible speed, mix in the flour until just blended.
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8
Your dough should be stiff but still soft.
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9
If it is very soft, add in 1 or 2 additional tablespoons of flour.
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10
Divide dough in halves and wrap in plastic wrap.
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11
Chill for one hour.
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12
Preheat oven to 350 degrees.
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13
To make the cookies, take about 2 tablespoons of dough and form into a rope about 3 inches long.
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14
Turn the ends of the ropes inward to form a crescent (C) shape.
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15
Place on baking sheet about 1 inch apart.
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16
Bake for 13-15 minutes until the cookies have a tan color and dry exterior.
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17
Remove from oven and cool on baking racks.
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18
To glaze the cookies, first melt the two chocolates separately, each with a teaspoon of shortening.
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19
Place the chocolate into resealable plastic bags.
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20
Clip a tiny corner to create a piping bag and drizzle small stripes of each of the melted chocolates on each cookie.
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21
(Place some waxed paper under the baking racks for quick cleanup.)
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22
Let the chocolates harden and transfer to an air tight storage container.
