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.

FILLED HAZELNUT SANDIES

Steps:

• Preheat the oven to 350ºF. Line 3 or 4 baking sheets with parchment paper. Beat the butter, Love'n Bake™ Hazelnut Praline Paste, sugar and brandy in a mixer fitted with the paddle until fluffy. Stir in the ground hazelnuts (or hazelnut flour), all-purpose flour and salt. Beat slowly until the mixture forms a smooth dough. Wrap the dough in plastic and chill for at least an hour before rolling. Roll the dough out approximately ¼-inch thick on a table lightly dusted with flour. Cut the dough into 1 ½-inch circles using a fluted edged cutter. Use a spatula to transfer the fragile dough to the prepared pans. Space the cut-out cookies 1-inch apart on the pan. Bake the cookies on the center rack of the oven until lightly browned, approximately 10 to 12 minutes. Cool the cookies completely on a wire rack before filling. Spread a small amount of the chocolate hazelnut filing on the flat side of one cookie. Sandwich the filling with a second cookie and press tightly to seal. Variation: Linzer Cookie 1 batch Filled Hazelnut Sandies dough powdered sugar, as needed raspberry jam, as needed When cutting the dough in Step 3, use a small decorative cutter to make a hole in the center of half of the cut-out cookies. These will be the tops of the finished sandwich cookies. When ready to fill the cookies, sift powdered sugar over the cookies that will be used as tops of the finished sandwich cookies. Spread the bottom with raspberry jam then carefully position a powdered-sugar-dusted top on each cookie

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.

HAZELNUT SHAKERATO

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan and heat over medium-low heat, stirring, until the sugar is completely dissolved, to make a simple syrup. Remove from the heat and let cool completely.
• Combine the espresso, hazelnut liqueur, coffee liqueur, 1 ounce simple syrup and hazelnut or oat milk in a shaker filled with ice (save the remaining simple syrup for another use). Shake and strain into a large wine glass, filled with ice.
• Garnish with grated espresso bean.

PEANUT BUTTER SANDIES

Steps:

• Preheat the oven to 350°.
• Prepare baking sheets with parchment paper or with a light coating of cooking spray.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
• In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
• Beat or stir in the dry ingredients until fully incorporated.
• Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
• Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
• These can be stored in an airtight container for up to a week.
• You can also freeze the raw dough and defrost in the fridge later.