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.
Time 50m Yield 7-1/2 dozen. Number Of Ingredients 7 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.
Time 40m Yield about 1 dozen Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they’re a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg and vanilla. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into approximately 1-inch by 2-inch long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden. Serves: 12; Calories: 242; Total Fat:17 grams; Saturated Fat: 7 grams; Protein: 4 grams; Total carbohydrates: 21 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 38 milligrams; Sodium: 124 milligrams
Time 40m Yield about 1 dozen Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they’re a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
Time 35m Yield Makes 40 biscuits Number Of Ingredients 5 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.
Time 8h35m Yield 36 serving(s) Number Of Ingredients 4 Steps:
Combine flour and hazelnuts. In a large bowl, cream the butter and brown sugar. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight. Preheat oven to 300 degrees Fahrenheit. Lightly grease cookie sheets. On a floured surface, roll out the dough to a thickness of 1/4". Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2" apart. Bake for 20 to 25 minutes until lightly colored. Transfer to wire racks to cool.
Yield Makes 18 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides. Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.
Time 3h25m Yield Makes about 4 dozen Number Of Ingredients 11 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.
More about “hazelnut shortbread hearts recipes”
Time 1h10m Yield 30 serving(s) Number Of Ingredients 8 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.
