for 50 pieces

Dough

200 g	white flour
50 g	ground hazelnuts
50 g	hazelnuts, coarsely chopped
1 pinch	salt
150 g	butter, cut into pieces, cold
1	fresh egg white
80 g	icing sugar

Chocolate

75 g	milk chocolate, coarsely chopped

How it's done

Dough

Mix the flour, nuts and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white and icing sugar, add and quickly combine to form a soft dough. Shape the dough into a roll approx. 6 cm in diameter, wrap in cling film and chill for approx. 2 hrs. Cut the dough roll into slices approx. 5 mm thick, place on two trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the shortbread biscuits half way into the chocolate, leave to dry on a rack.

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