Hazelnut Shortbread Balls Recipes

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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



Hazelnut Shortbread image

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.

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

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



Hazelnut Shortbread Sticks image

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.)

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

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



Hazelnut Shortbread Balls image

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.

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners’ or granulated sugar
1 teaspoon pure vanilla extract (optional)
1/2 cup finely chopped hazelnuts (or pecans)

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



Hazelnut Shortbread Cookies image

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

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)

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



Hazelnut Cookies image

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.

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

HAZELNUT SHORTBREAD HEARTS

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts. The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn't be easier to make.-Monique Theoret, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 7-1/2 dozen.

Number Of Ingredients 7



Hazelnut Shortbread Hearts image

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir in vanilla. Combine flour and hazelnuts; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/2 cups butter, softened
1 cup confectioners' sugar
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup ground toasted hazelnuts
4 ounces bittersweet chocolate, melted
2 ounces white baking chocolate, melted

MAPLE OATMEAL HAZELNUT SHORTBREAD

This is a tasty little cookie, easy to prepare, by the Canadian Living Test Kitchen. It uses SPLENDA brand, (sugar replacement) brown sugar blend. You can replace this with double the amount of regular brown sugar. **Preparation time includes 30 minute chill time before baking

Provided by Debi9400

Categories     Drop Cookies

Time 50m

Yield 36 cookies, 1-36 serving(s)

Number Of Ingredients 7



Maple Oatmeal Hazelnut Shortbread image

Steps:

  • In food processor, finely grind hazelnuts; set aside.
  • In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
  • Stir in oats and flour.
  • Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
  • Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
  • Bake in 350°F oven for about 10 minutes or until puffed and set.
  • Let cool one minute. Transfer to racks; let cool completely.

Nutrition Facts : Calories 3474.5, Fat 254.8, SaturatedFat 122.7, Cholesterol 488.1, Sodium 1640.8, Carbohydrate 269.5, Fiber 25.5, Sugar 53.4, Protein 46

3/4 cup hazelnuts, finely ground
1 cup butter, softened
1/4 cup Splenda brown sugar blend
2 tablespoons maple syrup
1/2 teaspoon maple extract
1 1/2 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour

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



Chocolate-Hazelnut Shortbread Squares image

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.

1 stick unsalted butter, room temperature, plus more for pan
1/3 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup all-purpose flour
2/3 cup heavy cream
1 pound bittersweet chocolate, finely chopped
3 tablespoons Frangelico or other hazelnut liqueur
1/8 teaspoon coarse salt
1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped
Unsweetened cocoa powder, for dusting

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



Cheddar & hazelnut shortbread image

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

155g blanched hazelnuts
110g cold butter , cut into chunks
100g plain flour
225g mature cheddar , finely grated
1 medium egg , lightly beaten

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From tinandthyme.uk


CHOCOLATE HAZELNUT SHORTBREAD COOKIES - AN ITALIAN IN MY ...
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 …
From anitalianinmykitchen.com


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