- Makes 80 cookies
- Prep Time 30 min
- Cook Time 1 hr 15 min
- 6 ounces hazelnuts, divided
- 1 cup (2 sticks) I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 1/3 cup granulated sugar
- 2 large eggs, separated
- 2 Tbsp. fat-free half and half, divided
- 1 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 large egg yolk
- 3 Tbsp. granulated sugar
- 1 1/2 ounces bittersweet chocolate, melted
Preheat oven to 325° F.
Place nuts on jelly-roll pan. Toast in oven 8-10 minutes. Immediately place nuts on clean kitchen towel and rub off outer skins. Place 1/2 cup hazelnuts into food processor and pulse until ground; set aside.
Place I Can’t Believe It’s Not Butter!® All Purpose and 1/3 cup sugar into bowl of electric mixer. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 1 Tbsp. fat-free half and half and the vanilla. Reduce speed to low. Gradually mix in flour and ground hazelnuts. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
Transfer dough to a lightly floured work surface. Roll out to generous 1/8″ thick. Using a 1 1/2″ fluted cutter, cut out rounds and place on parchment-lined baking sheets. Re roll scraps and cut out. Whisk remaining yolk and 1 tablespoon fat-free half and half. Brush cookies with egg wash. Refrigerate 15 minutes.
Place egg whites into the bowl of an electric mixer fitted with whisk attachment. Beat until foamy. Gradually add remaining 3 Tbsp. sugar; beat until stiff peaks form. Place meringue into pastry bag fitted with small star tip. Pipe small stars on each cookie. Place a hazelnut on top of each star. Bake until meringue is golden, about 15 minutes. Let cook completely on sheets on wire rack.
Place chocolate in pastry bag fitted with small round tip (#3 Wilton). Drizzle cookies with chocolate. Let stand 15 minutes until chocolate sets.