CHOCOLATE-HAZELNUT SHORTBREAD SQUARES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h25m
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
- With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
- Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
- Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
- Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
- Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.
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.
CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Steps:
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
HAZELNUT SHORTBREAD COOKIES RECIPE
These hazelnut shortbread cookies are perfect for your Christmas cookie box. The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.
Provided by Julia
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain - that's OK.
- To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
- Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
- On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
- Preheat oven to 325 Fahrenheit.
- After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
- Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.
- Bake for about 12-15 minutes, don't let the cookies get brown.
- Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.
- Store cookies in airtight container - they can last about 2 weeks.
Nutrition Facts : Calories 63 kcal, Carbohydrate 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sugar 2 g, ServingSize 1 serving
CHEDDAR & HAZELNUT SHORTBREAD
Hazelnuts and cheese are perfect together - rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack
Provided by Diana Henry
Categories Side dish, Snack
Time 35m
Yield Makes 40 biscuits
Number Of Ingredients 5
Steps:
- Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half.
- Pulse the ground hazelnuts, butter, flour, cheddar, ½ tsp salt and the egg in the food processor a few times. Don't pulse for too long - you want the mixture to look like breadcrumbs rather than coming together in a ball. Tip the mixture onto a large piece of cling film and, using the cling film to shape it, mould it into a ball, then leave in the fridge for a couple of hours.
- Heat oven to 200C/180C fan/gas 6. Pull off chunks of the dough - about a tablespoon at a time - and roll each piece into a ball. Place on a baking sheet and flatten each biscuit to around 3.5cm across, leaving room between each one. Push 3-4 hazelnut halves into each biscuit. Cook for 10 mins, or until the biscuits are golden brown. Leave to cool on the baking sheet, then transfer to a wire rack. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE HAZELNUT SHORTBREAD COOKIES
Chocolate Hazelnut Shortbread Cookies, a simple, easy melt in your mouth Christmas shortbread cookie, perfect plain or dipped in chocolate.Depending on size of cookie, makes approximately 3-4 dozen cookies.
Provided by Rosemary Molloy
Categories Christmas Cookies Dessert
Time 32m
Number Of Ingredients 8
Steps:
- In a large bowl whisk together flour and salt. Start with 2 ¼ cups of flour, once the dough is combined if needed add more flour 1 tablespoon at a time.
- In a the mixing bowl cream the butter, then slowly add sugar and vanilla and beat, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts. Refrigerate for approximately 30 minutes.
- Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
- Remove the dough from the fridge and form into golf ball size balls, place on the prepared cookie sheets, lightly flatten (not too thin) with the bottom of a glass (lightly floured so dough doesn't stick)**.
- Bake for approximately 10-12 minutes or until lightly golden. Let cool 5 minutes on the cookie sheets, then move to wire racks to cool completely before dipping or drizzling with melted chocolate.
- Melt the chocolate either bain marie or with the microwave, either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), or drizzle with the chocolate if you prefer, sprinkle the ground hazelnuts on top of the chocolate. If you prefer plain then you could also sprinkle with powdered sugar before serving. Enjoy!
- **Make balls a little larger and flatten to a thicker size, if you want thicker cookies.
Nutrition Facts : Calories 89 kcal, Carbohydrate 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 94 mg, Sugar 3 g, ServingSize 1 serving
HAZELNUT SHORTBREAD STICKS
Categories Cookies Chocolate Nut Dessert Bake Christmas Edible Gift Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
- Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
- Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
HAZELNUT SHORTBREAD COOKIES
Steps:
- To toast the hazelnuts, place them on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minutes or until toasted and blistery, tossing occasionally to prevent burning. Remove the hazelnuts and wrap in a clean kitchen towel for a minute, then rub the hazelnuts in the towel to remove as much of the skins as you can. Allow the nuts to cool completely before grinding them.
- Combine the flour, baking powder and salt in a bowl and set aside.
- Cream the butter and sugar with an electric mixer until pale and fluffy, about 4-5 minutes. Add the hazelnut oil, vanilla extract, and ground toasted hazelnuts. Mix until combined. If making chocolate shortbread, add the cocoa powder in this step as well.
- Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.
- Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.
- Remove the log from the wax paper and slice in ¼ inch thick rounds. Place the cookies on a cookie sheet.
- Preheat the oven to 350 degrees F. Bake the shortbread cookies for 10-15 minutes or until lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip the cookies in chocolate and then chopped hazelnuts and let cool until the chocolate is set, enjoy them plain, or spread them with a little Nutella before eating.
HAZELNUT COOKIES
Provided by Maggie Ruggiero
Categories Cookies Dessert Bake Kid-Friendly Hazelnut Gourmet Queens New York Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
- Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
- Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
- Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
HAZELNUT SHORTBREAD BALLS
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them disappear as your guests delightfully enjoy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Add 1/2 cup finely chopped hazelnuts (or pecans) to creamed butter-and-sugar mixture. Roll dough into 1-inch balls with your hands; chill.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.
HAZELNUT SHORTBREAD COOKIES
Make and share this Hazelnut Shortbread Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 8h35m
Yield 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 13.6, Sodium 46.4, Carbohydrate 10.4, Fiber 0.6, Sugar 4.6, Protein 1.3
HAZELNUT SHORTBREAD BARS
With their buttery cookie base and caramelized pecan pie-type filling, these bars are nothing short of addictive. (In fact, looking for more excuses to enjoy them, we created the variations below.) Chopping some of the nuts and leaving others whole creates a pretty mosaic effect.
Provided by Stephanie Spencer
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove half of skins. Finely chop 1/2 cup nuts in a food processor. Reduce oven temperature to 325°.
- Put chopped nuts, 1/2 tsp. cinnamon, the flour, 1 cup butter, 1/2 cup granulated sugar, and 1/4 tsp. salt in a large bowl. Blend on low speed with a mixer until well blended.
- Grease a 9-in. square baking pan, line with foil (let it hang over edges), then grease foil. Press dough evenly into bottom of pan. Bake until golden and firm, about 45 minutes. Meanwhile, very roughly chop half of remaining nuts to make 1 cup.
- Bring remaining 1/4 tsp. cinnamon, 3 tbsp. butter, 1/4 cup granulated sugar, 1/4 tsp. salt, the maple syrup, and the brown sugar to a boil in a small saucepan, whisking frequently. Remove from heat and stir in 1 cup whole hazelnuts and the chopped nuts (2 cups total; you may have leftover nuts). Pour over crust and spread evenly. Bake until set when pan is tilted, about 18 minutes.
- Let cool on a rack. Lift foil with cookie to a board. Cut cookie into 16 squares, then cut each square in half diagonally.
- Extra-Toasty Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. Keep temperature at 350° throughout recipe. In step 3, bake crust until very deep golden, 45 minutes to 1 hour. In step 4, reduce the baking time to about 15 minutes.
- Chocolaty Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. After spreading nut topping on the crust in step 4, scatter 1 cup (5½ oz.) roughly chopped bittersweet chocolate on top, then bake.
- Fruity Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. In step 4, stir 1 cup tart or sweet dried cherries or cranberries into nut topping.
- *Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com?
- Note: Nutritional analysis is per bar.
Nutrition Facts : Calories 203, Carbohydrate 17, Cholesterol 18, Fat 15, Fiber 1.5, Protein 2.8, SaturatedFat 4.9, Sodium 98
HAZELNUT SHORTBREAD COOKIES
This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.
Provided by greenery
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9
CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Elevate this crowd favourite with hazelnuts for a little extra texture and added flavour.
Categories Cookies
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
- Whisk together flour, cornstarch, and ground hazelnuts. Set aside.
- In a large bowl, on medium speed of electric mixer, beat butter, sugar, and vanilla together until light and creamy, about 3 minutes. On low speed, gradually add flour mixture beating until blended. Knead to form a smooth dough.
- Shape dough into 1-inch (2.5 cm) balls. Place on prepared baking sheet about 1 inch (2.5 cm) apart. Flatten with bottom of a glass dipped in flour.
- Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes on sheet then transfer to rack and cool completely.
- In a small saucepan on low heat, melt chocolate and oil, stirring until smooth. Remove from heat. Transfer to a small bowl for easy dipping. Dip side of each cookie into chocolate, covering half-way up. Sprinkle chopped hazelnuts on the chocolate. Set on a rack placed over waxed paper. Chill 20 minutes to set chocolate.
HAZELNUT SHORTBREAD
This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and no eggs or leavening agents-they rely on incredibly well-creamed butter for lightness. When they come out of the oven, they have risen and increased in size dramatically At Chanterelle we make the shortbread look extra fancy by using "Chittara" wooden rolling pins from Italy that are meant for rolling and cutting spaghetti out of pasta dough. We roll the grooved rolling pin in multiple directions over the top of the rolled shortbread dough to form little grooved diamonds on the tops of the cookies. We then cut the cookies into rectangles, and they retain this pattern when they bake. There are a number of grooved and patterned wooden rolling pins made to decorate children's Play-Doh that you can use on the top of this dough.
Provided by Kate Zuckerman
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Grind the hazelnuts and assemble the dry ingredients:
- Combine the hazelnuts and 1 tablespoon of the cornstarch in a food processor and grind to a fine powder. In a dry bowl, whisk together the hazelnut powder, remaining cornstarch, flour, and salt, and set aside.
- Cream the butter (see "Creaming butter" in the Notes section, below):
- Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the sugar and beat on medium-high speed until the mixture becomes fluffy and almost white, 8 to 10 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. This dough has no added leavening agents. It is extremely important to cream the butter well and incorporate as many air pockets as possible into the fat structure.
- Finish the dough:
- Add the dry ingredients, all at once, to the butter mixture. Using a rubber spatula, fold together for a few turns. With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute.
- Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Wrap the dough tightly and press it into a 1-inch-thick rectangle. Refrigerate for at least 2 hours.
- Shape the cookies:
- Preheat the oven to 350°F. Spray cookie sheets with oil and line with aluminum foil, parchment, or silicone pads, or use nonstick pans.
- Quick Method for Shaping:
- Using a sharp knife and a cutting board, cut the chilled dough into 1½ × 3-inch bars. Cut each bar into 8 or 9 even slices. You should aim for a raw cookie that is 1½ × 1 × 1/3 inch thick. Place the cookies 1 inch apart on the prepared cookie sheets.
- Shaping by Rolling and Cutting (see the Note on rolling tart dough):
- Roll out the dough to 1/3 inch thick. Using a knife and ruler, cut the cookies into perfect rectangles. You may also use a small 1½-inch cookie cutter to punch out shaped cookies. Place the cookies 1 inch apart on the prepared cookie sheets. Refrigerate any remaining dough scraps for 20 minutes before rerolling them.
- Bake the cookies:
- Bake the cookies until golden brown and you can smell the wonderful aroma of toasted hazelnuts With butter, 12 to 15 minutes. For even browning, rotate your cookie sheets from front to back and between each of the baking racks at least once while the cookies are baking. Allow the cookies to cool on the sheets.
- Serving Suggestions:
- These cookies go well with almost all the recipes in this book.
HAZELNUT SHORTBREADS WITH RASPBERRIES
You can obviously use strawberries or indeed any summer berry mixture with these. They are extremely light, melt-in-the-mouth, and although they are a summer recipes you could serve them on Burns Night or Hogmanay.
Categories Burns Night and Hogmanay Little Cakes New Year's Eve Gluten free Recipes
Yield Serves 6
Number Of Ingredients 16
Steps:
- First of all, when the oven is pre-heated you need to roast the hazelnuts. Just spread them out on a tray and pop them into the oven near the centre for 8 minutes - use a timer to help you remember. You can also watch how to roast nuts in our Cookery School Video on this page. Leave the nuts to cool then grind them finely using a mini-chopper or processor. Now, in a mixing bowl, cream the butter and icing sugar together until light and fluffy, then gradually work in the sifted flours, followed by the ground hazelnuts, bringing the mixture together into a stiff ball. Place the dough in a polythene bag and leave in the fridge to rest for 1 hour. After that, roll it out to a thickness of 3-4mm, stamp out as many rounds as you can by placing the cutter on the pastry and giving it a sharp tap, then simply lift the cutter and the piece will drop out. Re-roll any trimmings to cut out more (to make a total of 12). Now arrange the biscuits on the baking trays and lightly prick each one with a fork. Bake one tray at a time near the centre of the oven for 10-12 minutes. Leave on the baking trays to cool for about 10 minutes, then carefully remove to a wire rack to cool completely. While the shortbreads are cooling, purée the raspberries with the sugar in a mini-chopper or processor and pass through a nylon sieve to remove the seeds, then place in a bowl, cover and chill till needed. For the custard filling: place the custard powder and sugar in a bowl and mix to a smooth paste with the milk and egg yolks. Then heat the crème fraiche in a saucepan and when it begins to bubble, pour it in to join the custard mixture. Whisk everything together, then return it to the saucepan and, still whisking, bring it up to a simmer. When it begins to boil it becomes thick, so remove it from the heat, add the vanilla extract, then pour it into a bowl to cool. When the custard is cold, fold it into the whipped cream. Cover and chill till needed. Just before serving, spread equal quantities of the custard-cream mixture over 6 of the biscuits, then arrange the raspberries on top, not forgetting to reserve 18. Spoon equal quantities of the purée over, then sandwich by lightly placing the other shortbreads on top. Finally, sprinkle with a dusting of icing sugar and top with the remaining raspberries. Note: while everything can be prepared well in advance, it's important not to assemble the shortbreads until just before serving.
More about "hazelnut shortbread balls food"
HAZELNUT SHORTBREAD RECIPE - REAL SIMPLE
From realsimple.com
Servings 40Calories 269 per servingTotal Time 1 hr 20 mins
- Preheat oven to 350°F. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. With mixer on low, add flour and salt and beat just to combine. Use a spatula to fold in hazelnuts.
- Lightly coat a 9-by-13- inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden and just starting to pull away from edges, 25 to 30 minutes.
- Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.
GLUTEN-FREE HAZELNUT SHORTBREAD COOKIES | VEGAN, LOW …
From flexitariannutrition.com
Servings 80Total Time 35 minsEstimated Reading Time 5 minsCalories 111 per serving
- In a stand mixer or using a hand mixer, beat the vegan buttery spread until nice and fluffy, then add the sugar, salt and vanilla, and beat again until fluffy.
- Slowly mix in the ground hazelnuts, then the brown rice flour, and then the tapioca flour (be careful not to pour the tapioca starch too fast or it'll splash everywhere).
- Mix everything until the mixture pulls from the sides and sticks together. If it's still too wet, add more flour, 1/4 cup at a time.
- The dough will be quite soft and crumbly. Gently divide the dough in 3 or 4 balls, then flatten a bit into discs, put on plates and put in the fridge for 2 hours.
HAZELNUT SHORTBREAD WITH SALTED GANACHE SANDWICH …
From vanillaandbean.com
4.9/5 (9)Total Time 3 hrs 5 minsCategory DessertCalories 175 per serving
- In a stand mixer with a paddle attachment, to the bowl add butter, sugar, sea salt and vanilla bean paste. Beat 3 minutes on medium speed until ingredients come together and are creamy and smooth. Add the all purpose flour and hazelnut flour. Pulse in, then turn to medium speed until the dough starts to come together and form somewhat of a ball on the paddle. This takes about one and a half to two minutes. The dough will be sticky.
- Place the chopped chocolate into a bowl. Meanwhile heat the cream on medium heat just until bubbles appear around the edges of the cream. Pour the cream over the chocolate. Allow it to set for two minutes without stirring. Use a spatula to gently start folding and slowly stirring the chocolate until all the chocolate is melted and the ganache is smooth. Place plastic wrap right on the surface of the ganache so that a skin doesn't form. Allow to set at room temperature to thicken for at least an hour.
HAZELNUT SHORTBREAD COOKIES, MELT IN THE MOUTH DELICIOUS ...
From onesarcasticbaker.com
Reviews 2Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Roll the dough between 2 sheets of parchment paper to 1/4" thick and place in the refrigerator for about 1 hour. (or overnight)
CHOCOLATE-AND-HAZELNUT SHORTBREAD RECIPE : SBS FOOD
From sbs.com.au
3.5/5 (4)Servings 20Cuisine AustralianCategory Dessert
HAZELNUT AND ORANGE SHORTBREAD - LUCKY NUTS
From luckynuts.com.au
Estimated Reading Time 1 min
CHOCOLATE HAZELNUT COOKIES - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (3)Total Time 37 minsCategory DessertCalories 150 per serving
HAZELNUT SHORTBREAD COOKIES - JOYOFBAKING.COM …
From joyofbaking.com
HAZELNUT ESPRESSO SHORTBREAD CRESCENTS — OR, OUR …
From cbc.ca
COFFEE HAZELNUT SHORTBREAD COOKIES | VEGAN RECIPES ...
From sproutsandkrauts.com
Estimated Reading Time 4 minsTotal Time 1 hr 5 mins
- In a food processor, add butter and sugar. Pulse to combine, pausing to scrape down sides as needed, until fully combined and softened, about 30 seconds to 1 minute.
- Add flour, ground hazelnuts, ground coffee, and vanilla extract. Pulse until a dough is formed, about 30 seconds.
HAZELNUT SHORTBREAD COOKIES WITH ROASTED STRAWBERRY ...
From foodnouveau.com
Reviews 22Total Time 2 hrsCategory Dessert
- For the roasted strawberries: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, toss the strawberries with the maple syrup. Transfer to the prepared baking sheet. Roast for 30 minutes. Set the baking sheet over a rack and let the strawberries cool completely.
- For the cookies: In a mixing bowl, combine the ground hazelnuts, flours, baking powder, and salt. In a second bowl, beat the butter, sugar, and vanilla together until the mixture is fluffy and pale, about 3 minutes. Add the egg yolk and beat well. Add the flour and hazelnut mixture and mix at low speed until the dough is just combined, about 1 minute. Gather the dough together into a ball, split in halves, then wrap each portion in plastic wrap. Refrigerate the dough for 30 minutes.
- Set a rack in the middle of the oven. Preheat to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and let it rest at room temperature for 15 minutes. Set a large piece of parchment paper onto a work surface, place the first ball of dough in the center, then cover with another piece of parchment paper. Roll the dough out until 1/4-inch thick (the dough may crack during the process; simply pat it back together using your fingers). Using a 2-inch round cookie cutter, cut out as many shapes as possible. Use an offset spatula or a knife to carefully transfer the cut-out cookies onto the prepared baking sheets, setting the cookies about 1 inch apart to allow for some light spreading. Gather the scraps, reroll, and cut out new shapes, repeating until there is no dough left. Repeat with the second ball of dough.
KETO HAZELNUT CHOCOLATE CANDY BALLS - LOW CARB YUM
From lowcarbyum.com
Ratings 8Calories 262 per servingCategory Dessert, Snack
VANILLA SHORTBREAD COOKIES, VANILLEKIPFERL – BON APPéT'EAT
From bonappeteat.ca
Estimated Reading Time 4 minsTotal Time 27 mins
CHOCOLATE HAZELNUT SHORTBREAD LINZER COOKIES BY ...
From thefeedfeed.com
3.5/5 (7)Servings 18
CHOCOLATE SHORTBREAD COOKIES | RICARDO
From ricardocuisine.com
5/5 (4)Category DessertsServings 30Total Time 34 mins
HAZELNUT SHORTBREAD COOKIES - DIETHOOD
From diethood.com
Cuisine ItalianTotal Time 55 minsCategory CookiesCalories 124 per serving
CHOCOLATE HAZELNUT SHORTBREAD COOKIES - A BAKING JOURNEY
From abakingjourney.com
5/5 (2)Total Time 1 hr 42 minsCategory Afternoon Tea, DessertCalories 123 per serving
HAZELNUT SHORTBREAD: A SUPER EASY BAKE | TIN AND THYME
From tinandthyme.uk
5/5 (19)Total Time 35 minsCategory Afternoon Tea, DessertCalories 306 per serving
LEMON & HAZELNUT SHORTBREAD {RECIPE ... - SAMELIA'S MUM
From sameliasmum.com
NUTS.COM
From nuts.com
CHEDDAR HAZELNUT SHORTBREAD RECIPES
From tfrecipes.com
HAZELNUT SWIRL BLONDIES RECIPE - REAL SIMPLE
From realsimple.com
COOKIES | RECIPES | ROBIN HOOD®
From robinhood.ca
HOW TO MAKE HAZELNUT MEAL – KITCHEN FOLIAGE
From kitchenfoliage.com
HAZELNUT SHORTBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAZELNUT SHORTBREAD COOKIES - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE & HAZELNUT SHORTBREAD | BISCUIT RECIPES | BAKECLUB
From bakeclub.com.au
HAZELNUT SHORTBREAD COOKIES RECIPES
From tfrecipes.com
MAPLE OATMEAL HAZELNUT SHORTBREAD - CANADIAN LIVING
From canadianliving.com
HAZELNUT SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
CARBQUIK RECIPE: HAZELNUT SHORTBREAD COOKIES
From tovaindustries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love