Tuscan Hazelnut Orange Shortbread 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-ORANGE SHORTBREAD



Hazelnut-Orange Shortbread image

Two traditional holiday ingredients-nuts and citrus-are used in this classic butter cookie. The combination is fragrant, nutty, and all around delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed
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 degrees 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 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut 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.

CHOCOLATE HAZELNUT SHORTBREAD COOKIES



Chocolate Hazelnut Shortbread Cookies image

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

2 ¼ - 2 ½ cups all purpose flour (at least 11% protein)
pinch salt
1 ¼ cups butter softened*
1 ⅓ cups icing / powdered sugar
1 teaspoon vanilla
½ -⅔ cup finely chopped hazelnuts or walnuts
melted chocolate
finely chopped hazelnuts** ((1/2 cup more less depending if you plan on sprinkling them on all the cookies))

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



Hazelnut Shortbread image

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

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

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.

HAZELNUT SHORTBREAD STICKS



Hazelnut Shortbread Sticks image

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

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts

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.)

ORANGE-HAZELNUT SHORTBREAD COOKIES



Orange-Hazelnut Shortbread Cookies image

If you can't find blanched hazelnuts, buy them with the skin on, toast them in a 425°F oven until fragrant, and then rub off as much of the skins as possible by rolling them in a damp towel.

Provided by Carolyn Weil

Categories     Dessert

Yield Yields about 3 dozen 2-inch cookies.

Number Of Ingredients 6

8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 tsp. table salt
10 oz. (2-1/4 cups) all-purpose flour
2-1/2 oz. (1/2 cup) blanched hazelnuts, toasted and ground very finely in a food processor
2 tsp. (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 100 kcal, Fat 60 kcal, SaturatedFat 3.5 g, TransFat 6 g, Carbohydrate 9 g, Protein 1 g, Cholesterol 15 mg, Sodium 35 mg, UnsaturatedFat 2.5 g

TUSCAN HAZELNUT-ORANGE SHORTBREAD



Tuscan Hazelnut-Orange Shortbread image

A wedge of this nutty and citrusy shortbread is a light finish to a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen wedges

Number Of Ingredients 7

1 1/2 cups hazelnuts (6 ounces)
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 salt
2 tablespoons sanding sugar

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Place the hazelnuts on a rimmed baking sheet in a single layer; toast in upper rack of oven, shaking occasionally, until skins begin to split, about 15 minutes. Remove from oven (leave oven on); immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
  • Finely chop hazelnuts in a food processor (do not overprocess), about 20 seconds. Transfer chopped nuts to a large bowl, and add flour, granulated sugar, melted butter, zest, and the salt. Mix with hands until dough just comes together and forms a ball.
  • Line two rimmed baking sheets with parchment paper. Divide dough in half. Shape each piece into a disk; transfer each disk to a lined baking sheet. With lightly floured hands, flatten one piece into a 7-inch round.
  • Score round to divide into 12 equal wedges (do not cut all the way through). Sprinkle round with 1 tablespoon sanding sugar. Repeat with remaining disk.
  • Bake shortbread in upper and lower thirds of oven, switching positions of sheets and rotating halfway through, until rounds are golden brown, 15 to 20 minutes. While shortbread is still warm, cut wedges to fully separate. Let wedges cool slightly on sheets, then transfer to a wire rack to cool completely.

HAZELNUT SHORTBREADS WITH RASPBERRIES



Hazelnut Shortbreads with Raspberries image

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

85g blanched hazelnuts, toasted
110g block butter, softened
50g golden icing sugar
110g plain flour, sifted
50g rice flour or ground rice, sifted
175g raspberries
1½ level tablespoons golden caster sugar
1 level tablespoon custard powder
1 level tablespoon golden caster sugar
100ml milk
3 large egg yolks
200ml crème fraiche
2 teaspoons vanilla extract
100ml double cream, whipped
300g raspberries (reserve 18 to decorate)
a dusting of icing sugar

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.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

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.)

27 BEST HAZELNUT DESSERT COLLECTION



27 Best Hazelnut Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 27

Chocolate Hazelnut Shortbread Cookies
Chocolate Pear Cake with Hazelnut Crumb Topping
German Hazelnut Macarons (Haselnussmakronen)
Hazelnut and Dried Cherry Biscotti
Bruttiboni: Italian Meringue Cookies
1-Bowl Chocolate Hazelnut Cake
Nutella Cheesecake
Nutella French Toast
Banana Stuffed French Toast Waffles with Nutella
Easy 3-Ingredient Nutella Brownies
Homemade Ferrero Rocher (Hazelnut Truffles)
Hazelnut Caramel Bars
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Chocolate Hazelnut Shortbread
Espresso Hazelnut Shortbread Cookies
Chocolate Hazelnut Tart
Hazelnut Meringue with Blackberries
Chocolate Hazelnut Scones
Nutella Deviled Strawberries
Hazelnut Chocolate Chip Cookie Bars (Gluten-Free and Paleo)
Chocolate Hazelnut (Nutella) Gelato Recipe
Chocolate Hazelnut Ice Cream
4-Ingredient Chocolate Mousse
Hazelnut Butter
Nutella Blondies
Nutella Swirl Banana Bread
Nutella Croissant Bread Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hazelnut treat in 30 minutes or less!

Nutrition Facts :

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