Hazelnut Shortbreads With Raspberries Recipes

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HAZELNUT SHORTBREAD COOKIES RECIPE



Hazelnut Shortbread Cookies Recipe image

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

1/2 cup hazelnuts ((2 oz))
1/4 cup white sugar
3/4 cup all-purpose flour
2 tablespoons all-purpose flour
4 oz unsalted butter (, cold, cut into small pieces)
1/4 cup powdered sugar (, for dusting)

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

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

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

60 g hazelnuts
100 g unsalted butter, softened
40 g powdered sugar
1 egg yolk
1 tablespoon vanilla
135 g all-purpose flour
1/4 teaspoon salt
30 whole hazelnuts (to garnish)

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

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

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

2 cups flour
1 cup hazelnuts, ground fine
1 cup butter, room temperature
3/4 cup light brown sugar, packed

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

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