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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 22, 2012

Raspberry-Hazelnut Schnitten

Written by: Susan Axelrod

Submitted by Deanna Weaver

Makes 48

½ cup unsalted butter only (as with any cookie)
1/3 cup granulated sugar
1 egg
2 cups flour (I only use King Arthur)
1 egg white, slightly beaten
1 jar raspberry preserves
1 cup coarsely chopped hazelnuts (maybe a little more)

6-8 oz semi-sweet chocolate, melted with
2 tsp. of vegetable shortening or enough to thin chocolate to dipping consistency

Preheat oven to 350.

Cream butter and sugar together until very fluffy.  Beat in whole egg.  Gently mix in flour just until blended.  Divide dough into equal quarters and make into 3 ¾ inch by 12 inch rectangles.   Imagine yourself a sculpturer when shaping:  Working on a sheet of waxed or parchment paper, use your  hands to shape each quarter of dough into a 12 inch log– then flatten the log and push the dough with your fingers until the width measures 3 ¾ inch.  Place another sheet of waxed/parchment paper and use a rolling pin to quickly smooth the dough and remove any impressions left by your fingers.  I use a stainless steel ruler to precisely measure the rectangles, and ensure the edges are straight and perfectly blocked.

Peel top sheet of paper off and invert onto paper lined cookie sheet– peel off bottom sheet.  Lightly score a line ½ inch from both long edges.  Using your pointer finger, brush a 1” wide border of egg white on each long side.  Fold inward along the scored lines, keeping borders even.  Pat and pinch edges to keep sides standing up straight– seal any cracks.  Generously fill (but not all the way up to the top of the border) with a layer of preserves.  Generously sprinkle chopped nuts over the jam.  Bake 10 min. until crust is golden and jam is bubbling.  Allow to cool for 5 minutes, but while still warm, cut each rectangle into 12 slices (1” wide) with a sharp Chef’s knife.

Chill Schnitten well 8 hours or overnight stored in an air tight container between layers of wax paper.  This will facilitate dipping and significantly reduce breakage.

When ready to dip the Schnitten, melt the chocolate and shortening together.  Dip the whole end & bottom of each cookie, using the sides of the pan to lightly scrape off the excess chocolate from the bottom of the cookie.  Allow to set on waxed paper before packing away.  Keep chilled in tightly closed container between layers of wax paper.  As with any cookie, serve at room temperature for full flavor.

Variation: Substitute strawberry preserves & walnuts
Variation: Substitute blueberry jam & dip in white chocolate

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