Hazelnut macaroon domes

Makes about 30

From an old "Bon Appetit" magazine, this recipe begins with hazelnut macaroons, which are topped with ganache and coated with chocolate. This cookie is for seasoned bakers.

MACAROONS

Vegetable oil (for brushing)

1/2 cup hazelnuts, lightly toasted

1/2 cup sugar

1 tablespoon flour

1 large egg white

1 teaspoon vanilla extract

1/4 cup water

1. Set the oven at 350 degrees. Have on hand a pastry bag and a 3/4-inch plain round tip. Line a baking sheet with parchment paper. Brush lightly with vegetable oil.

2. In a food processor, grind the hazelnuts until fine. Add the sugar and flour and pulse again. With the motor running, add the egg white and vanilla; blend into a paste.

3. Spoon mixture into the pastry bag fitted with the round tip. Pipe the batter into 1-inch mounds that are about 1/2-inch high; set them 1-inch apart.

4. Pour the water into a small bowl. Dip your finger into the water and gently press the top of each mound to flatten them slightly.

5. Bake for 12 minutes or until golden brown. Leave on the sheet for 1 minute, then carefully off the parchment paper. Cool completely on a wire rack.

GANACHE

6 tablespoons heavy or whipping cream

3 tablespoons unsalted butter

9 ounces imported milk chocolate, chopped

1 teaspoon vanilla extract

30 hazelnuts

1. In a heavy bottomed saucepan over medium heat, bring the cream and butter to a simmer. Reduce the heat to low and add the chocolate. Stir until melted. Stir in the vanilla.

2. Transfer the chocolate mixture to a bowl. Chill for 45 minutes, stirring occasionally, until firm enough to spread.

3. Line a baking sheet with foil. With an offset spatula, spread 1 heaping teaspoon of ganache onto the flat side of each cookie, mounding to a dome in the center. Place ganache side up on the sheet. Repeat with remaining cookies. Place one hazelnut in the center of each cookie, pressing it down lightly into the ganache. Chill for 20 minutes or until set.

COATING

9 ounces bittersweet or semisweet chocolate, chopped

1 tablespoon solid vegetable shortening

1. In a double boiler, combine the chocolate and vegetable shortening over low heat. Stir until the mixture is smooth. Remove from water and wipe the bottom of the pan.

2. Carefully pick up the cookies between your thumb and index finger and dip them ganache-side down into the chocolate. Shake off excess.

3. Set the cookies chocolate side up on the sheet. Refrigerate for 10 minutes. Adapted from Dina Bona