30 Days of Christmas Cooking Day 26: Hazelnut Shortbread
Hazelnut Shortbread
Ingredients:
4 oz. hazelnuts
2¼ c. all-purpose flour
1 c. butter
½ c. sugar
½ tsp. vanilla extract
¼ tsp. salt
Method:
Preheat oven to 375 degrees F. Place hazelnuts in 9" by 9" baking pan. Bake 10 to 15 minutes until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Cool.
Turn oven control to 300 degrees F. In food processor with knife blade attached, finely chop hazelnuts with 1/4 cup flour.
In large bowl, with mixer at low speed, beat butter and sugar until light and creamy. Beat in vanilla extract, salt, hazelnuts, and remaining 2 cups flour just until blended.
Pat dough evenly into 3 ungreased 8" round cake pans. With fork, prick dough in many places. Press edges with tines of fork to form a decorative border.
Bake shortbread 40 to 45 minutes until lightly browned. Let cool in pans on wire racks 10 minutes; remove from pans.
While still warm, cut each shortbread round into 12 wedges. Cool shortbread wedges completely on wire racks. Store in tightly covered container.
Ingredients:
4 oz. hazelnuts
2¼ c. all-purpose flour
1 c. butter
½ c. sugar
½ tsp. vanilla extract
¼ tsp. salt
Method:
Preheat oven to 375 degrees F. Place hazelnuts in 9" by 9" baking pan. Bake 10 to 15 minutes until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Cool.
Turn oven control to 300 degrees F. In food processor with knife blade attached, finely chop hazelnuts with 1/4 cup flour.
In large bowl, with mixer at low speed, beat butter and sugar until light and creamy. Beat in vanilla extract, salt, hazelnuts, and remaining 2 cups flour just until blended.
Pat dough evenly into 3 ungreased 8" round cake pans. With fork, prick dough in many places. Press edges with tines of fork to form a decorative border.
Bake shortbread 40 to 45 minutes until lightly browned. Let cool in pans on wire racks 10 minutes; remove from pans.
While still warm, cut each shortbread round into 12 wedges. Cool shortbread wedges completely on wire racks. Store in tightly covered container.
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