Ingredients
2 14 cups flour
34 teaspoon salt
1 14 cups butter, softened
1 13 cups icing sugar
2 teaspoons vanilla
1 cup unbleached hazelnuts, toasted, roughly ground
semi-sweet chocolate square
hazelnuts
additional icing sugar (optional)
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Iconic hazelnut-cocoa spread — crepes, baking, filling
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Sift together flour and salt. Cream butter; gradually beat in sugar and vanilla. Gradually add dry ingredients to creamed mixture; blend until smoothly combined. Stir in nuts. Form into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheet. Flatten to round about 2-inch diameter with bottom of glass dipped in flour. Bake at 325F for 10 minutes or until lightly browned. Dip half of each cookie in melted chocolate. Garnish with whole hazelnuts. Let stand on wire rack until chocolate sets.