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Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter -- room temp

  2. 1 teaspoon salt

  3. 3 cups sugar

  4. 2 cups hazelnuts; toasted -- skinned

  5. 4 eggs bittersweet chocolate

  6. 6 cups flour

Instructions Jump to Ingredients ↑

  1. Preparation : 2 teaspoons Baking soda If you like you can add 1 tablespoon grated orange zest and 1 cup dried pitted sour cherries with the first addition of flour. Position racks in the middle of an oven and preheat to 325 degrees. Butter two large baking dishes. In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar just until combine. Beat in the eggs. In another large bowl, stir together the flour, baking soda and salt. On low speed, beat half of the flour mixture into the butter mixture until combined. Beat in the hazelnuts and then the remaining flour mixture. Transfer the dough to a lightly floured work surface and knead briefly until the dough holds together. Divide the dough into 4 equal mounds. Shape each mound into a loaf 9 inches long and 3 inches wide. Place the loaves on the prepared baking sheets. Bake until the loaves are golden and firm when tops are lightly pressed, about 1 hour. Remove from the oven and let cool slightly on the baking sheets. Leave the oven set at 325 degrees. Using a spatula, carefully transfer the loaves to a work surface. Using a long, serrated knife, cut crosswise on a slight diagonal into slices 1/2-inch thick. Arrange the slices, cut side down, on the baking sheets. Return to the oven and bake the cookies until golden and crisp, about 45 minutes. Transfer to racks and let cool completely. Dip one side of each cooled cookie into the melted chocolate and set chocolate-side up on baking sheets. Refrigerate until the chocolate is set. Store in an airtight container at room temperature for up to 1 week.

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