Hazelnut Shortbread Trees Recipes
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
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.)
HAZELNUT SHORTBREAD TREES
I made this recipe from a book I was given for my birthday. They just looked so perfect for something special for Christmas and I will give them as gifts. They are a delicious shortbread though they take a little time but I feel are worth it for something special.
Provided by dizzydi
Categories Dessert
Time 1h15m
Yield 12 trees, 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter, rind and sifted icing sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir in sifted flours and spice, add hazelnut meal in 2 batches.
- Knead dough on floured surface until smooth. roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
- Preheat oven to 180/160°C fan-forced. Grease oven trays or line with baking paper.
- Using 3cm, 5cm, 7cm star shaped cutters cut 24 of each size star from dough. Place small stars about 1cm apart on an oven tray, place remaining stars about 2 cm apart on oven tray.
- Bake small stars about 10 minutes, Bake larger stars about 15 minutes, Stand 5 minutes, cool on wire racks.
- Meanwhile, make brandy butter cream.
- Sandwich two of each size cookie with butter cream. Assemble trees by joining three different size stars together with butter cream.
- Decorate trees by joinin cachous to stars with a tiny dot of butter cream, Dust trees with extra icing sugar.
- Brandy Butter Cream.
- Beat butter, rind , sifted icing sugar and brandy in small bowl with electric mixer until light and fluffy.
Nutrition Facts : Calories 325.1, Fat 21.1, SaturatedFat 13.2, Cholesterol 55.2, Sodium 148.5, Carbohydrate 31.8, Fiber 0.7, Sugar 14.3, Protein 2.5
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