1. Unsalted butter 2. Powdered sugar 3. Egg 4. Vanilla extract 5. All-purpose flour 6. Ground cinnamon 7. Ground nutmeg 8. Salt 9. Hazelnuts 10. Chocolate
Beat the butter for 1 minute on in mixer. Add the powdered sugar and beat for another minute Beat in egg and vanilla extract.
Whisk the dry ingredients together in bowl. Slowly add the mixture and mix until just combined on low speed. Add 1 cup of chopped hazelnuts.
Place the dough out onto a floured surface and divide into two halves. Shape each log into about 2 ½ inches in diameter and 8 inches long.
Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart.
Bake for 14-16 minutes at 350°F or until the edges are browned and firm. Let cool for 5 minutes before placing on cooling rack.
Place the chocolate in a bowl and microwave in 30 second intervals, stirring between each, until the chocolate is just melted.
Dip each cookie halfway and place on parchment-lined baking sheet. Top with some chopped hazelnuts. Place in fridge to set.
1. Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence and makes them crunchier. 2. Make sure all the hazelnut cookies are the same thickness when slicing so they each bake in the same amount of time. 3. Use quality chocolate as it contributes to the taste.