Chocolate Dipped Hazelnut Cookies

Ingredients

• 2 1/2 cups hazelnut meal
• Sweetener equivalent to 1/2 cup sugar
• 1/2 tsp salt
• 3 tbsp butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 4 ounces sugar-free dark chocolate, chopped

Instructions

1. In the bowl of a food processor, combine the hazelnut meal, sweetener, and salt. Pulse a few times until well mixed.
2. Add butter, egg, and vanilla extract. Process until dough becomes a cohesive ball. You may need to scrap down the sides with a rubber spatula a few times.
3. Transfer dough to a large piece of waxed paper. Roll into a 12-inch log and wrap up tightly. Freeze about 3 hours to firm up.
4. Preheat oven to 300 and line two baking sheets with parchment paper or silicone mats. Slice dough into 1/3 thick inch slices and place on cookie sheets about 1 inch apart. Bake 5 minutes, then press each cookie down to 1/4 inch thick with a flat-bottomed glass.
5. Bake another 20 minutes or so, until golden brown around the edges. Remove and let cool on pans.
6. In a heatproof bowl set over a pan of barely simmering water, melt chocolate until smooth. Dip half of each cookie into chocolate and place on a waxed paper lined tray.
7. Refrigerate until set, about 10 minutes.