Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all purpose flour

  2. 1 1/2 tsp. baking powder

  3. 1/4 tsp. salt

  4. 1/2 cup ground hazelnuts

  5. 336 g bittersweet chocolate, chopped

  6. 1/4 cup butter

  7. 1/4 cup dark rum

  8. 2 large eggs

  9. powdered sugar

Instructions Jump to Ingredients ↑

  1. Stir together the flour, baking powder, salt and hazelnuts in a medium bowl. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted and smooth. Stir in the rum. Cool the chocolate mixture to lukewarm. Whisk in the eggs. Stir in the dry ingredients. Cover and refrigerate the dough about 1 hour until firm enough to handle.

  2. Divide the dough in 1/2. Roll each 1/2 into a 10 inch log. Wrap each dough log in wax paper and refrigerate at least 4 hours until firm.

  3. Preheat the oven to 350 degrees. Butter 2 sheet pans. Cut the dough logs into 1/2 inch thick rounds. Arrange the dough rounds on the prepared pans, spacing 1 inch apart. Bake the cookies about 8 minutes until set. Cool the cookies 5 minutes on the pan. Transfer the cookies to a rack and cool completely. Dust the cookies with powdered sugar before serving. Store the cookies in an airtight container in a cool place.


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