140g unsalted butter, softened
160g sugar
4 large egg yolks
3 tsp dark rum
1/2 tsp vanilla extract
200g plain flour, sifted
2 tsp baking powder
50g hazelnut meal
60g whole hazelnuts
250g chocolate, melted
1. Preheat oven to 160C and line 2 oven tryas with baking paper.
2. Put butter and sugar in the large bowl of an electric mixer beat using whisk attachment. Add yolks, rum and vanilla nd mix to combine. Use a spatula to fold in flour, baking powder and hazelnut meal.
3. Spoon mixture into a piping bag fitted with a large star shaped nozzle. Pipe 4-5cm lengths of mixture onto prepared tray, allowing a 4cm space between each for spreading. Press 1 hazelnut on top of each biscuit. Bake for 25 mins or until golden. Put trays on wire racks to cool.
4. Line an oven tray with greaseproof paper. Dip 1 end of each biscuit in melted chocolate and set aside on prepared tray until set.
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