Chocolate Hazelnut Shortbread


Prep Notes

There is no rule that says that hormone health does not include a treat. Here is a simple cookie that includes dark chocolate –which is also good for the liver. Life is to be enjoyed and that includes treats. The spelt flour or brown rice floor is good for stabilizing blood sugar   and also contains resistant starch which is good for the gut.

Cooking Time

Bake for 12 -15 minutes at 350 degrees F. Let cool.

Yields

Makes 16-18 Cookies

Ingredients

1 cup hazelnuts (filberts)

1 cup spelt flour plus 2 tbsp*

1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter or coconut oil

1/2 cup organic sugar or 2/3 cup organic yellow brown sugar or (yellow brown sugar adds extra flavour – you can also mix the two)

1 egg

1/2 tsp pure vanilla extract

*Gluten Free Option: Instead of using spelt flour, use 1/2 cup brown rice flour plus 2tbsp tapioca starch instead

Chocolate Glaze:

4 ounces good-quality semisweet chocolate

1.25 oz butter (about 2 1/2 tbsp) or 2 tbsp coconut oil


Directions

Preheat oven to 325 degrees F. Put hazelnuts in a shallow pan and roast for 10 minutes. Let cool. Rub the hazelnuts so that the skins are removed and place in a food processor. Do not worry if all the skins do not come off. Process until they are small bits. Set aside.

Cream the butter and sugar together in a mixing bowl. Add the egg. Scrape the bowl and mix again. Add the flour, nuts, baking powder, sea salt and vanilla. Mix well. Remove the dough from the bowl and place on a clean surface. Role the dough into a log about 6-8inches long and about an 1-2 inches in diameter. Wrap in parchment or plastic wrap and store in the refrigerator for 1 -2 hours or until firm. If the log is not round, it can be made rounder by rolling it on a clean surface after it has formed up in the refrigerator. Slice the cookies into 1/4 inch circles. Place each circle on a cookie sheet lined with parchment, spread one inch apart. 

To Dip The Cookies: Melt the chocolate and butter together in a small bowl resting in a small pot of simmering water (double boiler) and mix until smooth. Dip the cookies in the chocolate mixture. If it is not deep enough to cover half the cookie, then lean the cookie forward so that it covers half. Let the cookies rest on a tray or rack until the chocolate sets. Serve.

 A Tip About Chocolate: Pure chocolate needs to be tempered in order to have a nice shine. Otherwise, it blooms, which means the cocoa butter separates out of the chocolate and the creates a white film over the chocolate. Adding some butter or coconut oil to the chocolate helps prevent blooming somewhat but they need to be stored in the refrigerator if not serving the same day. Pure chocolate can also be used if serving right away. The cookies can be made ahead of time (and therefore do not need to be refrigerator) and dipped shortly before serving. They do need to set so put them in the refrigerator to help the chocolate set quickly. I have left these out of the refrigerator for a couple of days with no issue but I would not do it longer than that. Store in an airtight container.