Hazelnut Orange Shortbread Food

HAZELNUT-ORANGE SHORTBREAD

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
• Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
• Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.

TUSCAN HAZELNUT-ORANGE SHORTBREAD

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Place the hazelnuts on a rimmed baking sheet in a single layer; toast in upper rack of oven, shaking occasionally, until skins begin to split, about 15 minutes. Remove from oven (leave oven on); immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• Finely chop hazelnuts in a food processor (do not overprocess), about 20 seconds. Transfer chopped nuts to a large bowl, and add flour, granulated sugar, melted butter, zest, and the salt. Mix with hands until dough just comes together and forms a ball.
• Line two rimmed baking sheets with parchment paper. Divide dough in half. Shape each piece into a disk; transfer each disk to a lined baking sheet. With lightly floured hands, flatten one piece into a 7-inch round.
• Score round to divide into 12 equal wedges (do not cut all the way through). Sprinkle round with 1 tablespoon sanding sugar. Repeat with remaining disk.
• Bake shortbread in upper and lower thirds of oven, switching positions of sheets and rotating halfway through, until rounds are golden brown, 15 to 20 minutes. While shortbread is still warm, cut wedges to fully separate. Let wedges cool slightly on sheets, then transfer to a wire rack to cool completely.

HAZELNUT ORANGE SHORTBREAD

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
• Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape one disk into a 7-inch round and score to mark 12 equal wedges (do not cut all the way through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
• Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

HAZELNUT SHORTBREAD COOKIES

Steps:

• If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
• Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
• Put all the ingredients into a large bowl.
• Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
• Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
• Work with half the dough at a time, keeping the rest refrigerated.
• Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
• Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
• Let sit until cool. Sprinkle with additional powdered sugar.

HAZELNUT SHORTBREAD TREES

Steps:

• Beat butter, rind and sifted icing sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir in sifted flours and spice, add hazelnut meal in 2 batches.
• Knead dough on floured surface until smooth. roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
• Preheat oven to 180/160°C fan-forced. Grease oven trays or line with baking paper.
• Using 3cm, 5cm, 7cm star shaped cutters cut 24 of each size star from dough. Place small stars about 1cm apart on an oven tray, place remaining stars about 2 cm apart on oven tray.
• Bake small stars about 10 minutes, Bake larger stars about 15 minutes, Stand 5 minutes, cool on wire racks.
• Meanwhile, make brandy butter cream.
• Sandwich two of each size cookie with butter cream. Assemble trees by joining three different size stars together with butter cream.
• Decorate trees by joinin cachous to stars with a tiny dot of butter cream, Dust trees with extra icing sugar.
• Brandy Butter Cream.
• Beat butter, rind , sifted icing sugar and brandy in small bowl with electric mixer until light and fluffy.

HAZELNUT SHORTBREAD

Steps:

• Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
• Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
• Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
• Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
• Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
• Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
• Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.

HAZELNUT SHORTBREAD COOKIES

Steps:

• Combine flour and hazelnuts.
• In a large bowl, cream the butter and brown sugar.
• Gradually blend in the dry ingredients.
• Cover and chill for 8 hours or overnight.
• Preheat oven to 300 degrees Fahrenheit.
• Lightly grease cookie sheets.
• On a floured surface, roll out the dough to a thickness of 1/4".
• Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2" apart.
• Bake for 20 to 25 minutes until lightly colored.
• Transfer to wire racks to cool.