Orange Hazelnut Shortbread Cookies Recipes

HAZELNUT ORANGE SHORTBREAD

Hazelnut Orange Shortbread image

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

Ingredients

1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed (see page 37)
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/2 teaspoons finely grated orange zest
1/4 teaspoon coarse salt
2 tablespoons sanding sugar

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.

ORANGE-HAZELNUT SHORTBREAD COOKIES

Orange-Hazelnut Shortbread Cookies image

These are my most requested cookies during the holidays. Ever so good! From Fine cooking magazine.

Provided by Marz7215

Categories Dessert

Time 1h

Yield 48 cookies, 12 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 teaspoon table salt
10 ounces all-purpose flour
2 1/2 ounces blanched hazelnuts, toasted and ground very finely in a food processor
2 teaspoons loosely packed finely grated orange zest (from 1 orange)

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 291.9, Fat 19.1, SaturatedFat 10, Cholesterol 40.6, Sodium 99.5, Carbohydrate 27.6, Fiber 1.2, Sugar 8.7, Protein 3.5

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