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    Hazelnut and Rasberry Chocolate-Dipped

    Recipe Link: http://www.burtwolf.com

    List of Ingredients




    6 (1 1/2 sticks) ounces butter, at room temperature
    1/2 cup confectioners' sugar
    3/4 cup toasted, ground hazelnuts
    1 tablespoon ground cinnamon
    5 egg whites
    1 1/4 cups all-purpose flour
    1/2 cup raspberry jam
    4 ounces semisweet chocolate, melted

    Recipe



    Preheat the oven to 350 degrees F. Lightly butter and flour a baking sheet

    In the bowl of an electric mixer, cream the butter and sugar. Add the hazelnuts, cinnamon, egg whites, and flour. Blend until the dough just comes together.

    Transfer the dough to a pastry bag (see Note) fitted with a small round tip. Pipe the batter in thin 4-inch-long strips onto the baking sheet. Bake for 15 to 20 minutes, or until the cookie edges are golden. Cool completely.

    Turn every other cookie over and spread with raspberry jam. Place another cookie on top, forming a sandwich.

    Dip one end of each sandwich in the melted chocolate. Set on wax paper to harden.

    NOTE: If your don’t have a pastry bag you may substitute a resealable plastic bag. Simply make a small hole in one corner of the bag. Continue with the recipe directions.


    Reprinted by permission of Doubleday. All rights reserved.

    Makes approximately 1 1/2 dozen cookies
    Nutrition Facts per Serving


    Calories: 188 Fat: 12g Carbohydrates: 20g
    Cholesterol: 21mg Sodium: 22mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 57% % Cal. from Carbs: 43%


 

 

 

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