We had an interview with NYC's Foodista earlier this week and when we found out the she loves ANYTHING hazelnut we knew what had to be done! We made our famous shortbread into a hazelnut and chocolate dipped delight! Click here to read the interview or watch the footage on youtube or below! And of course don't forget to try out this recipe! Sure to make your most picky eater go wild!
Vegan Hazelnut Shortbread
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) Earth Balance, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
6 ounces vegan chocolate, chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat Earth Balance and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Scoop out dough tablespoon size and shape dough into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely. Stir chocolate in top of double boiler over barely simmering water until melted and smooth and remove from over water. (Or microwave in 15 second intervals until melted). Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)