|Butter||1⁄2 Pound (225 Gram)|
|Granulated sugar||85 Milliliter (1/3 Cup)|
|Ground hazelnuts||250 Milliliter (1 Cup)|
|All purpose flour||415 Milliliter (1 2/3 Cups)|
|Semi-sweet baking chocolate||1⁄4 Pound (110 Gram)|
|Ground hazelnuts||85 Milliliter (1/3 Cup, Extra Ground)|
Preheat oven to 350°F (180°C).
Beat butter and sugar until creamy.
Mix in hazelnuts and sifted flour.
Put mixture into piping bag with fluted tube and pipe rounds into base of greased cupcake tins.
Bake for 15 minutes.
Remove from cupcake tins to cake rack to cool.
Melt chocolate in bowl placed over hot water and stir.
Dip each shortbread halfway into chocolate.
Place on aluminum foil, sprinkle chocolate with extra ground hazelnut, and let chocolate set.
Store in airtight container.