HAZELNUT SHORTBREAD BARS

HAZELNUT SHORTBREAD BARS image

Yield 32 32

Number Of Ingredients 7

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1 cup raw, skin-on hazelnuts*
4 ounces semisweet chocolate
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon vegetable oil
A few pinches kosher salt

Steps:

1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. 2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly. 3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).