111 Gourmet/Bon Appetit Recipes

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This is 1 of 111 Gourmet and Bon Appetit recipes from November and

December 1993 added to The UK Recipe Archive this week. There are now

2489 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive

from January 1990 to December 1993 in both Mastercook and Mealmaster

formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Chocolate-Dipped Hazelnut Shortbread Wedges

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : December 1993

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups hazelnuts with skins -- (about 6 ounces),

-- toasted

1 1/4 cups all-purpose flour

1/2 cup plus 2 tablespoons sugar

1 1/4 sticks unsalted butter -- melted and cooled

-- (10 tablespoons)

4 ounces fine-quality bittersweet or semisweet -- (not

unsweetened)

-- chocolate

1 tablespoon vegetable shortening

 

Preheat the oven to 350F. and butter and flour two 8-inch round cake

pans. 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. 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. While the shortbread is still warm, cut

through the rounds again and let them cool in the pans on a rack.

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.

 

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. Dip the

points of the shortbread wedges into the chocolate mixture, coating them

halfway and letting any excess drip off. 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.

 

Makes 32 cookies.

 

Gourmet December 1993

 

Converted by MC_Buster.

 

 

 

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