Hazelnut and Raspberry Chocolate Dipped Cookies

6 ounces (1 ½ sticks) butter (room temperature)
½ cup confectioner sugar
¾ cup toasted, ground hazelnuts
1 tablespoon ground cinnamon
5 egg whites
1 ¼ cups all purpose flour
½ cup Red Raspberry Jam
3 to 4 ounces chocolate, melted

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

In bowl with 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 into a pastry bag fitted with a small round tip. (A resealable bag will also work. Simply make a small hole in one corner of the bag.). 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 Red 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.

Makes approximately 1 ½ dozen cookies.

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