Ingredients

Shortbread:

• 1 cup unsalted butter (2 sticks), softened but still cool, divided
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1/4 teaspoon salt, plus a pinch, divided
• 1 large egg, separated
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour

Topping:

• 1 1/2 cups (6 3/4 ounces) chopped hazelnuts
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 heaping teaspoon coarse fleur de sel or sea salt
• 6 ounces bittersweet chocolate

Preparation

Place 1/2 stick of butter (4 tablespoons) in small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 minutes. The browner the butter, the deeper the flavor, but don’t let it blacken or burn. Set aside to cool to room temperature.

Place the remaining butter (12 tablespoons) in a bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the sugars and salt and continue to beat until light and fluffy. Add the egg yolk, vanilla and cooled brown butter. Mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Chill the batter for 20 to 30 minutes.

Preheat oven to 350 degrees with oven rack in the middle. Butter a 10-by-15-inch jelly roll pan. Divide dough into 8 rough portions and arrange them evenly in the pan. Press dough into an even layer to fill the pan.

In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle hazelnuts over the top; press down lightly. In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over nuts. Sprinkle fleur de sel or sea salt over the top.

Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes. Let cool for 10 minutes and cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

Melt chocolate in a metal bowl set over a pan of simmering water. Using a very small-tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

Makes 3 to 4 dozen cookies.

Pittsburgh Post-Gazette

Ingredients

Raspberry sauce:

• 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/2 cup safflower oil
• 3 to 6 teaspoons water (optional)

Chicken:

• 1 cup chopped hazelnuts (about 4 1/2 ounces)
• 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
• 1 tablespoon plus 1 teaspoon coarse kosher salt
• 3 teaspoons coarsely ground black pepper, divided
• 1/3 cup honey mustard
• 1/3 cup finely chopped fresh mint leaves
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 4 large skinless boneless chicken breast halves, butterflied
• 4 tablespoons (1/2 stick) unsalted butter
• 3 tablespoons peanut oil
• 4 cups baby salad greens
• 1/2 cup fresh raspberries

Preparation

For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. [JP: This sauce would also work well as a raspberry vinaigrette.]

For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.

Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat, leaving to marinate for a bit.

Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and peanut oil between 2 large nonstick skillets (try to use a minimal amount of oil for your skillets); heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.

Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Bon Appetit, July 2008