HAZELNUT-ORANGE SHORTBREAD
Two traditional holiday ingredients-nuts and citrus-are used in this classic butter cookie. The combination is fragrant, nutty, and all around delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
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
A wedge of this nutty and citrusy shortbread is a light finish to a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen wedges
Number Of Ingredients 7
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.
ORANGE-HAZELNUT SHORTBREAD COOKIES
If you can't find blanched hazelnuts, buy them with the skin on, toast them in a 425°F oven until fragrant, and then rub off as much of the skins as possible by rolling them in a damp towel.
Provided by Carolyn Weil
Categories Dessert
Yield Yields about 3 dozen 2-inch cookies.
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
- On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.
- Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
- Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.
Nutrition Facts : Calories 100 kcal, Fat 60 kcal, SaturatedFat 3.5 g, TransFat 6 g, Carbohydrate 9 g, Protein 1 g, Cholesterol 15 mg, Sodium 35 mg, UnsaturatedFat 2.5 g
HAZELNUT SHORTBREAD
We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT ORANGE SHORTBREAD
Here a free-form dough wheel is scored, baked, and cut into generous wedges. We love the combination of hazelnut and orange, but you can use this dough as a building block for other flavorful add-ins-such as ground almonds and lemon zest.
Yield Makes 2 dozen
Number Of Ingredients 7
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
Make and share this Hazelnut Shortbread recipe from Food.com.
Provided by JackieOhNo!
Categories Dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.7, Fat 13, SaturatedFat 5.1, Cholesterol 12.7, Sodium 14, Carbohydrate 13, Fiber 1.8, Sugar 5.6, Protein 2.6
HAZELNUT SHORTBREAD TREES
I made this recipe from a book I was given for my birthday. They just looked so perfect for something special for Christmas and I will give them as gifts. They are a delicious shortbread though they take a little time but I feel are worth it for something special.
Provided by dizzydi
Categories Dessert
Time 1h15m
Yield 12 trees, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325.1, Fat 21.1, SaturatedFat 13.2, Cholesterol 55.2, Sodium 148.5, Carbohydrate 31.8, Fiber 0.7, Sugar 14.3, Protein 2.5
CHOCOLATE HAZELNUT SHORTBREAD
We love hazelnut flavor and cookies that aren't too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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