How to make
Oven - 340°F (170°C);
Flat trays lined with baking paper;
Work with a mixer.
Beat the butter in the mixer bowl for about 1-2 minutes. Add the sugar and beat, until a white mixture is obtained for about 3-4 minutes. Add the liquor, salt and flour.
Mix well on slow speed of the mixer. Add the grinded hazelnuts, the chocolate (in pieces) and mix with a spatula, until a homogeneous mixture is obtained.
The dough is wrapped in foil and left for about 1-2 hours in the refrigerator or overnight.
When it has cooled well, tear off a ball with lightly floured hands and quickly shape it into an elongated strip with the palms of your hands, by slightly thinning the edges, form it into a horseshoe shape and arrange the cookies on the paper in the tray with some distance between them.
They are left in the refrigerator, until the oven heats up.
Bake at 340°F (170°C) for about 15-17 minutes.
They need to cool down completely. Once they have cooled, lightly sprinkle them with powdered sugar.
The chocolate is melted in a water bath with a little butter. Cool it to room temperature. The edges of each cookie are dipped in chocolate. Arrange them onto baking paper, so that the chocolate can set.
They are kept at room temperature in a metal box.
The Christmas Hazelnut Cookies are ready.
Note: Another type of liqueur can be used.
PS: I am adding an additional two pictures of all the cookies I made for Christmas, just for information to the wonderful cooks here. They are beyond any ranking.
