250 g hazelnuts, shelled and peeled
250 g unsalted butter
200 g golden caster sugar
300 g plain flour
1 tsp vanilla extract
200 g dark chocolate, chopped
- Heat the oven to 160C/fan 140C. Toast the nuts in a dry frying pan until they start to smell roasted, then cool. Grind the nuts until they are quite fine but not as fine as almond meal. Beat the butter and sugar, then work in the flour, nuts and vanilla extract.
- Divide the mixture up and roll into balls, then press on a non-stick or lined baking tray. Bake for 20 minutes or until golden. Allow to cool
- Melt the chocolate in a microwave or bain marie. Dip one half of each biscuit into the chocolate and leave to dry on baking parchment.