Yield: Yields about 3 dozen 2-inch cookies.
If you can’t find blanched hazelnuts, buy them with the skin on, toast them in a 425°F oven until fragrant, and then rub off as much of the skins as possible by rolling them in a damp towel.
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Made these cookies first time this christmas and loved them. The crisp cookie with hint of orange taste is delicious. I used the cookie cutters and baking time was approx 40 minutes. Warmly recommend this recipe!
I HAVE to make these every year for friends and neighbours. Very easy recipe since the butter comes straight out of the fridge and I usually have frozen ground hazelnuts in stock. The dough rolls out beautifully and the taste of the orange and chocolate is delightful. The cookie is lovely and crisp. I make the cookies smaller and thinner than the recipe states and end up with a large number of cookies to pack.
Very good shortbread, although the recipe listed here is missing the amount of sugar. It is 1/2 cup (2:1 ratio butter to sugar for most shortbreads--I had to look it up in my hard copy of FC), but it would be nice to have the recipe corrected here.
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