Yield: 10-12 cookies
Prep Time: 15 to 20 minutes
Cook Time: 5 minutes
Ease of Preparation: easy
Recipe courtesy Pastry Chef Anne Knewston, Dragonfish Asian Cafe, Portland, Ore.
Ingredients:
1 egg white
1 tsp. hazelnut extract
1 oz. hazelnut paste
1/4 cup sugar
1/4 cup all-purpose flour
3 Tbs. butter, melted but cooled
1 cup chocolate, melted
1/2 cup hazelnuts, chopped
Instructions:
- Preheat oven to 375F.
- Lightly whip egg white, hazelnut extract, hazelnut paste and sugar.
- Sift flour and mix into egg white until smooth. Stir in butter.
- Using a template 3 1/2 inches round, spread batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
- Bake for approximately 5 minutes until edges become brown. Remove from the oven.
- One at a time and working quickly, turn a cookie over and place a fortune in the center.
- Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
- When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
