Hazelnut Sandies Recipes

WALNUT-MAPLE SANDIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.
• Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
• Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
• Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.

HAZELNUT SANDIES

Steps:

• Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop.
• Whisk the flour, allspice, salt and hazelnuts in a medium bowl. Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet. Bake until light golden on the bottom, about 12 minutes. Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl.
• Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely. Roll the cookies in confectioners' sugar again when completely cool.

SANDIES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
• Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

HAZELNUT BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
• Whisk flour, baking powder, and salt.
• Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
• Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.

CANDIED HAZELNUTS

Steps:

• Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
• Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.