Orange Hazelnut Shortbread Cookies Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

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.