Viennese Hazelnut Butter Thins Recipe
Description:
Indulge in the rich flavors of Viennese Hazelnut Butter Thins, a delightful treat perfect for any occasion. These buttery cookies are infused with the nutty goodness of hazelnuts, creating a melt-in-your-mouth experience that will leave you craving more. Whether you’re hosting a gathering, planning a potluck, or simply looking for a sweet snack, these Viennese Hazelnut Butter Thins are sure to impress with their delicate texture and irresistible taste.
Nutritional Information (per serving):
- Calories: 125.5
- Fat: 9g
- Saturated Fat: 4.3g
- Cholesterol: 19.4mg
- Sodium: 55.1mg
- Carbohydrates: 11.1g
- Fiber: 0.8g
- Sugar: 6.8g
- Protein: 1.4g
Recipe Yield: Approximately 36 cookies
Ingredients:
- 1 cup hazelnuts
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 350Β°F (175Β°C). |
| 2 | Spread hazelnuts in a single layer on a baking sheet. |
| 3 | Bake for 10 to 12 minutes or until toasted and the skins begin to flake off. Let cool slightly. |
| 4 | Wrap the hazelnuts in a heavy kitchen towel and rub against the towel to remove as much of the skins as possible. |
| 5 | Place the hazelnuts in a food processor and pulse until ground but not pasty. |
| 6 | In a small bowl, combine the flour and salt. |
| 7 | In a medium bowl, beat together the powdered sugar and butter with an electric mixer until light and fluffy. |
| 8 | Beat in the egg and vanilla extract until well combined. Gradually add the flour mixture and beat until blended. |
| 9 | Add the ground hazelnuts to the mixture and beat at low speed until well incorporated. |
| 10 | Place the dough on a sheet of waxed paper and use the paper to roll it back and forth into a log shape, about 12 inches long and 2 1/2 inches wide. |
| 11 | Wrap the log in plastic wrap and refrigerate until firm, at least 2 hours or up to 48 hours. |
| 12 | Preheat the oven to 350Β°F (175Β°C) again. |
| 13 | Slice the dough into 1/4-inch-thick slices and place them on ungreased cookie sheets. |
| 14 | Bake for 10 to 12 minutes or until the edges are very lightly browned. |
| 15 | Allow the cookies to cool on the cookie sheets for 1 minute, then transfer them to wire racks to cool completely. |
| 16 | Place chocolate chips in a 2-cup glass measure and microwave at HIGH for 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals thereafter. |
| 17 | Dip each cookie into the melted chocolate, coating about half of each cookie. Allow the excess chocolate to drip back into the cup. |
| 18 | Transfer the cookies to waxed paper and let them stand at room temperature for 1 hour or until the chocolate is set. |
Enjoy your delicious Viennese Hazelnut Butter Thins! πͺ
