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Chocolate Hazelnut Duchess Cookies




Source of Recipe


Poppy


List of Ingredients




1 cup hazelnuts, not yet ground
4 egg whites
3/4 cup sugar
1 teaspoon vanilla
1/3 cup flour
1/3 cup butter or margarine, melted
1 cup good quality chocolate chips, melted and set aside


Recipe



Preheat oven to 300 degrees Fahrenheit.

Grease cookie sheets.

Grind the hazelnuts using a food processor, to achieve a fine grind, but not so far that they start clumping together.

Beat the egg whites until stiff but not dry.

Add the sugar and vanilla to the beaten egg whites.

Continue to beat for an additional 12-15 minutes. (This is not a misprint, the texture will develop into a good batter, as opposed to the method of quickly folding in ingredients to carefully beaten egg whites, as is done in a chocolate-meringue drop cookie, for example.)

Add the ground nuts, the melted butter or margarine, and the flour to this egg mixture. Stir well to blend and incorporate, again creating a good textured batter.

(Note: If batter is too thin, it is best to add more ground nuts, not more flour.)

Drop the batter by large teaspoons onto the greased cookie sheets.

Bake at 300 degrees Fahrenheit for 15 minutes. Cool.

Remove from pans.

Be sure the chocolate is at dipping consistency. Warm over a double boiler if needed to get the correct consistency.
Add the chocolate to the cookies by dipping 1/2 edge into the chocolate, and cool again on waxed paper to set. Dip again if you want a thicker chocolate coating.

Stores in airtight container for a few days.

YIELD: 2 Dozen Cookies