HAZELNUT-ORANGE SHORTBREAD
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
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.
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
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.
ORANGE-HAZELNUT SHORTBREAD COOKIES
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
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
ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES
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
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.)
HAZELNUT ORANGE SHORTBREAD
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
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.
More about "tuscan hazelnut orange shortbread recipes"
ITALIAN HAZELNUT COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.8/5 (5)Total Time 35 minsCategory Christmas Cookies, CookiesCalories 99 per serving
HAZELNUT SHORTBREAD COOKIES RECIPE - JULIA'S ALBUM
From juliasalbum.com
ORANGE GLAZED SHORTBREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CITRUS HAZELNUT SHORTBREAD RECIPE | LAND O’LAKES
IRRESISTIBLE SHORTBREAD WITH HAZELNUTS AND ORANGE RECIPE - YUMMLY
From yummly.com
BEST SHORTBREAD COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CHOCOLATE HAZELNUT SHORTBREAD COOKIES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
TUSCAN BREAD RECIPE: HOW TO BAKE TUSCAN-STYLE BREAD
From masterclass.com
45 SUPER SIMPLE TUSCAN RECIPES - TASTE OF HOME
From tasteofhome.com
ORANGE HAZELNUT SHORTBREAD COOKIES — SUSTAINED KITCHEN
From sustained.kitchen
HAZELNUT SHORTBREAD: A SUPER EASY BAKE | TIN AND THYME
From tinandthyme.uk
OUR FAVORITE TUSCAN RECIPES
From allrecipes.com
HAZELNUT-ORANGE CHOCOLATE SABLES - HOME COOKING COLLECTIVE
From homecookingcollective.com
WHAT’S THE DEAL WITH TUSCAN BREAD? | KITCHN
From thekitchn.com
HAZELNUT, PISTACHIO AND ORANGE CONFIT SHORTBREAD COOKIES
From readersdigest.ca
TUSCAN MARINADE WITH LEMON, GARLIC & HERBS - PLAYS WELL WITH …
From playswellwithbutter.com
41 HAZELNUT DESSERT RECIPES YOU NEED TO TRY - INTO THE COOKIE JAR
From intothecookiejar.com
You'll also love