Hazelnut Shortbread Cookie Food

HAZELNUT SHORTBREAD

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.

HAZELNUT SHORTBREAD COOKIES RECIPE

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.

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.

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

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 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.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
• Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

HAZELNUT BUTTER SHORTBREAD

Steps:

• If the hazelnut butter has separated, be sure to stir it very well before measuring.
• Measure it out into a mixing bowl.
• Add the butter to the hazelnut butter, and cream well.
• Add the sugar, and cream well.
• At this point there should be no hazelnut butter or butter lumps remaining.
• Mix in the flour.
• Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
• Press slightly to flatten.
• Bake the shortbreads at 300°F for 15 to 20 minutes, until very lightly browned around the edges.
• Allow the cookies to cool completely before removing them from the trays.
• Store them in an airtight container.

HAZELNUT SHORTBREAD STICKS

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.)

OREGON HAZELNUT SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grind roasted hazelnuts in a food processor to a coarse grind.
• Add butter and sugar, and process thoroughly.
• Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball.
• Make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
• Bake at 350 degrees for 10 to 12 minutes.
• Refrigerate remainder of the dough until ready to bake.

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.