Hazelnut Shortbread Trees Recipes

HAZELNUT SHORTBREAD

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.

HAZELNUT-VANILLA SHORTBREAD

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.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

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

HAZELNUT SHORTBREAD

Steps:

• Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
• Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
• Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
• Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
• Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
• Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
• Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.

CHOCOLATE SHORTBREAD TREES

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils., Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

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 SHORTBREAD TREES

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.