Filled Hazelnut Sandies Food

HAZELNUT SANDIES

Steps:

• *To roast hazelnuts, put them on a baking sheet and toast at 350F for 12-15 minutes, giving the pan a shake a couple of times during cooking. Let cool, then grind in a food processor.
• Cream the butter and sugar together until well combined and fluffy. Beat in the extract.
• Whisk the flour and salt together and add, along with the hazelnuts. Mix until the dough comes together. If it seems very dry you can add a teaspoon of ice water.
• Turn the dough out onto parchment paper and bring together with your hands. Form the dough into a firm log, about 11" long. Chill the dough for at least an hour.
• Preheat oven to 325F
• Slice the dough in 3/8 inch slices. If your slices are not perfectly round, you can nudge them into shape with your fingers. Roll each cookie in sugar to coat both sides and the edges. Place on a parchment lined baking sheet and bake for about 12 minutes. The cookies will still be pale.
• Cool on a rack.

EASY KETO HAZELNUT SANDIES

Steps:

• Preheat your oven to 350°F/180°C.
• Add all the ingredients into a large bowl. Knead the ingredients with your hands until you get a smooth dough.
• Shape the dough with your hands into balls that are about 1.2"-1.5" (3-4cm) in size. Place the cookies on a baking tray lined with parchment paper. ☝︎ This step can be a little bit tricky because the hazelnuts can make the dough break apart easily. Be patient. Once the cookies are on the baking sheet, they won't fall apart.
• Bake the cookies for about 10 minutes in your preheated oven. Every oven is different. Therefore it's best to check on your cookies from time to time because almond flour tends to burn faster than regular wheat flour.
• Let the low carb hazelnut shortbread cookies cool down completely before enjoying them with a hot cup of tea or coffee. ☝︎ By the way, don't worry if the cookies still seem very soft when they're fresh out of the oven. This is absolutely normal because the cookies do not harden completely until they have cooled.
• Storage:
• Store the sugar-free keto hazelnut shortbread cookies in a suitable container, for example, a cookie jar. Stored well, the cookies will keep for at least 1-2 weeks.

WALNUT-MAPLE SANDIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.
• Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
• Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
• Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.

HAZELNUT SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.