INGREDIENTS:
225 g butter softened
130 g white sugar
- 1 egg yolk
- 10 ml vanilla extract
- 2 g lemon zest
- 280 g all-purpose flour
- 200 g ground hazelnuts
- 170 g semisweet chocolate chips
- 10 g confectioners' sugar
DIRECTIONS:
- Preheat oven to 325 degrees F (165 degrees C ).
- In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
- Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
- While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.
