Ingredients:
- 5 ounces (1 cup) whole hazelnuts
- 2/3 cup powdered sugar, plus more for dusting
- 2 tbsp pasteurized liquid egg whites (or 1/2 of a whole egg, lightly beaten)
- 8 ounces chocolate candy coating
Preparation:
1. If your hazelnuts are not skinned, begin by preheating your oven to 350 degrees. Place the hazelnuts on a baking sheet and roast them for 10 minutes, until they begin to color and are fragrant. Remove them from the oven and rub them in a towel between your hands to remove most of the skins. (It is okay if some skin remains on some hazelnuts.) If the nuts are still very pale, return them to the baking sheet in the oven for another 5-7 minutes until they are lightly toasted.
2. Allow the hazelnuts to cool to room temperature, then place 3/4 cup of nuts in the bowl of a food processor. (Reserve the rest for later use.) Grind them until they are fine crumbs, then add the powdered sugar. Continue to process until the sugar and nuts are a fine powder. Add the egg and pulse until the candy forms a ball in the processor.
3. Turn the hazelnut paste out onto a cutting board dusted with powdered sugar, and knead until smooth and firm, adding more powdered sugar if the dough is too wet. Shape into a rectangle, and cut into small squares. Transfer the squares to a foil-lined baking tray and place them in the refrigerator to firm up a little before dipping them in chocolate.
4. Place the chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted and smooth, you are ready to finish your candies.
5. Take one of the reserved whole hazelnuts and dip the bottom in chocolate, then press it in the center of one of the hazelnut squares. Repeat with remaining squares and hazelnuts.
6. By this point, the chocolate holding the hazelnut to the first square you did should be set, so it can now be dipped. Using dipping tools or a fork, dunk one of the squares in chocolate completely, then remove it from the chocolate and allow extra to drip back into the bowl. Scrape the bottom against the lip of the bowl to remove excess chocolate, then replace it on the baking sheet. Repeat with remaining candies and chocolate.
7. Refrigerate the candies to set the coating, for about 30 minutes. Once set, Hazelnut Squares can be served immediately or stored in an airtight container in the refrigerator for up to one week.
