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| Hazelnut Shortbread Wafers | |
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| Topic Started: Nov 20 2008, 06:53 PM (21 Views) | |
| nellie | Nov 20 2008, 06:53 PM Post #1 |
 
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Saw this in a mag. today and thought it looked good  Hazelnut Shortbread Wafers Ingredients: 1 cup whole hazelnuts, toasted and skinned (see note) 3/4 cup butter, at room temperature 3/4 cup sugar 1 1/3 cups all-purpose flour ***rasp. jam and/or drizzled semisweet choc (melted in bag in micro and squeezed over) were mentioned as yummy toppings/fillings Directions: Let the toasted and skinned hazelnuts cool to room temperature. Place them in a blender or food processor and process until finely chopped to a grainy powder; set aside. Cream together the butter and sugar with an electric mixer until light and fluffy. Stir in the flour and finely chopped hazelnuts (dough will seem grainy). Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into rounds using a 2-inch cookie cutter. Using a spatula, transfer rounds to greased cookie sheets. ( I think I'd put mine on parchment paper for baking ) Bake in upper third of a 375-degree oven for about 9 minutes, just until wafers begin to brown around edges. Wafers should cool for at least 10 minutes before being moved to a wire rack (or cool completely on baking sheet). Hazelnut Shortbread Wafers may be wrapped and frozen at this point for up to 6 months. NOTE: To toast and skin hazelnuts, place nuts on a jellyroll pan and toast in a 350-degree oven just until very pale golden brown and outer papery skins are beginning to crack and separate from nuts. Remove from oven and let cool. Pour onto a large terrycloth towel and either fold it over or place another towel on top. Rub vigorously back and forth through towel to peel away skins from hazelnuts. This can be done several days ahead and nuts stored in an airtight container. |
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| horsey | Nov 20 2008, 06:57 PM Post #2 |
A little North of Center
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SCORE!! hazelnutsthanks for sharing nellie, I think I'll be making these for Christmas 
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2:40 AM Nov 29
