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Here is a recipe that is not particularly healthy, but it sure is tasty. Diabetics should definitely avoid these cookies: Mama Sichler’s Kupfels Ingredients: (note that as this is a European recipe, ingredient amounts are given as weights, not volumes)
Directions: To grind the hazelnuts, I use a super-duper rasp made by Microplane. You could also use a hand crank grinder, or perhaps even a spice grinder or blender. I like the rasp because the ground nuts come out fluffy. Mix the three dry ingredients together, and then cut in the butter and mix it all up by hand until you have a dough. Note that it is very important to use unsalted butter, not salted. (For those who are lactose intolerant, a non-hydrogenated vegetable spread works just as well.) Roll it into a big log (about 10-15 cm in diameter), then cut off a 1 cm slice, and cut that into small pieces, about 1 cm cubed. Roll each piece out so that it forms a small log about 0.5 cm across, then join the ends into a crescent shape. Pinch the middle of the small log that is now a crescent. Meanwhile, melt a brick of baker’s chocolate in a double boiler. Put the crescents on a baking sheet, bake at 325 F for 10-15 minutes until the edges of the cookies are a light brown. Let them cool slightly, then dip the non-pinched end into the chocolate. Let them cool in the fridge or a pantry, then enjoy!
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