• Ingredients: 37
  • Serves: 32

Chocolate-dipped hazelnut shortbread wedges with hazelnuts with skins , toasted, all-purpose flour, sugar, 1/4 sticks unsalted butter, melted and cooled, fine-quality bittersweet or semisweet chocolate, vegetable shortening.


  • 1 1/4 cups hazelnuts with skins , toasted
  • 1 1/4 cups all-purpose flour
  • 1/2 cup plus 2 tbsps. sugar
  • 1 1/4 sticks unsalted butter, melted and cooled
  • 4 oz. fine-quality bittersweet or semisweet chocolate
  • 1 tbsp. vegetable shortening

For the cake

  • 1 cup almonds with skins
  • 1/2 cup plus 1 tbsp. sugar
  • 2 ounces fine-quality bittersweet chocolate , broken into pcs.
  • 4 large eggs, separated
  • 1/4 tsp. salt
  • 1/3 cup fresh orange juice
  • 1/4 cup medium-dry Sherry

For the sauce

  • 1/2 cup half-and-half
  • 1 large egg yolk
  • 1 tbsp. sugar
  • 1 tbsp. medium-dry Sherry

For the pears

  • 1 firm-ripe Bosc pear
  • 1 tbsp. unsalted butter
  • 1 tbsp. sugar

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well.

    For this step you will need

  2. Step 2 Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden.
  3. Step 3 While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack.
  4. Step 4 Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
  5. Step 5 In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure.

    For this step you will need

  6. Step 6 Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off.

    For this step you will need

  7. Step 7 Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

    For this step you will need

Nutrition information

Calories 119 Carbohydrates 10 g (3%)
Fat 9 g (14%) Protein 2 g (4%)
Saturated Fat 4 g (19%) Sodium 1 mg (0%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 4 g Cholesterol 10 mg (3%)