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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The February 2003
Recipe of the Month
Chocolate Hazelnut Duchess Cookies
Here is a wonderful cookie for Valentine's Day treats. It's very good with friends, conversation, and a wonderful cup of coffee. It comes to us from Poppy, of Los Altos, California.
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Ingredients
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- 1 cup hazelnuts, not yet ground
- 4 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/3 cup flour
- 1/3 cup butter or margarine, melted
- 1 cup good quality chocolate chips, melted and set aside.
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Directions
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- Preheat oven to 300 degrees Fahrenheit.
- Grease cookie sheets.
- Grind the hazelnuts using a food processor, to achieve a fine grind, but not
so far that they start clumping together.
- Beat the egg whites until stiff but not dry.
- Add the sugar and vanilla to the beaten egg whites. Continue to beat for an
additional 12-15 minutes. (This is not a misprint, the texture will develop
into a good batter, as opposed to the method of quickly folding in
ingredients to carefully beaten egg whites, as is done in a
chocolate-meringue drop cookie, for example. --Ed.)
- Add the ground nuts, the melted butter or margarine, and the flour to this
egg mixture. Stir well to blend and incorporate, again creating a good
textured batter.
(Note: If batter is too thin, it is best to add more ground nuts, not more
flour.)
- Drop the batter by large teaspoons onto the greased cookie sheets.
- Bake at 300 degrees Fahrenheit for 15 minutes. Cool. Remove from pans.
- Be sure the chocolate is at dipping consistency. Warm over a double boiler
if needed to get the correct consistency.
- Add the chocolate to the cookies by dipping 1/2 edge into the chocolate, and
cool again on waxed paper to set. Dip again if you want a thicker
chocolate coating.
- Stores in airtight container for a few days.
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Makes approximately 2 dozen cookies.
Enjoy!
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