It's surprisingly easy, given how very tasty it is and a colleague at work asked me for the recipe for his kids to make for school.
65 g hazelnuts
265 g plain flour
4 - 5 tbsp soft brown sugar
200 g unsalted butter
100 g dark sweet chocolate for decoration
- If the hazelnuts are whole, grind them in a food processor.
- Add the flour and the sugar - 4 tbsp makes them less sweet.
- Cut the butter into chunks and add as well, then whizz until the dough comes together. Alternatively mix by hand, it doesn't take very long.
- Place in a bowl, cover with clingfilm and let rest in the fridge for at least 30 minutes, to firm up.
- Line a couple of baking sheets with baking paper and pre-heat the oven at 175 degrees (gas mark 4).
- Take out the dough and shape into finger-thick pieces, about 5 cm long and line up on the baking sheets. They can go fairly closely together, as they won't rise much. I got 45 and fitted all on 2 baking sheets.
- Bake in the middle of the oven for 15 - 20 minutes, until they just start getting a bit of colour. Then take out and let cool down.
- Break up the chocolate and melt over a water bath. Then dip one end of the biscuits and place back on the baking sheet to set.
My food processor is tiny, so I only ground the hazelnuts in it and mixed the dough by hand. The biscuits turned out very crumbly and delicate, but firmed up over the next couple of days. I also didn't have dark sweet chocolate, but 70% cocoa solids one, so mixed in quite a bit of milk chocolate. This worked, but the milk chocolate seems to melt easier in room temperature, so they never seemed to set properly. However, for baking, I think about 50% cocoa solids is to aim for.
And one final thing - you start by biting off the chocolate bit!