Hazelnut Chocolate Stars Recipes
HAZELNUT SABLE STARS
Categories Cookies Chocolate Dessert Bake Winter Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Beat butter in large bowl until creamy. Gradually add sugar, beating until fluffy. Beat in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10 minutes.
- Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch star cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart. Gather dough scraps; reroll dough and cut out additional cookies. Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes. Transfer cookies to rack; cool.
- Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies. Let cookies stand until chocolate is set. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
HAZELNUT & CHOCOLATE BUTTER
A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
- Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.
Nutrition Facts : Calories 100 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Make the dough first. Put the softened butter into a mixing bowl, or the bowl of a freestanding electric mixer. Beat with a wooden spoon or a hand-held electric whisk, or the whisk attachment of the mixer, until very creamy. Add the sugar and beat until the mixture is much lighter in colour and texture. Scrape down the side of the bowl.
- Sift the flour, cocoa powder and salt into the bowl and mix in with a wooden spoon or plastic spatula, then use your hands to bring the mixture together into a firm dough.
- Turn the dough out onto an unfloured worktop (flour will leave white marks on the dough) and gently knead to a flat disc. (In very warm weather, or if your dough feels soft, wrap it in clingfilm and chill for about 15 minutes until firm enough to roll out.) Place the disc between 2 large sheets of clingfilm and roll out to 5mm thickness. Peel off the top layer of clingfilm and stamp out stars with the cutter. Gather up the trimmings, then re-roll and stamp out more stars. You want an even number – the dough should make 40 stars – but a few extra will allow for breakages.
- Set the stars slightly apart on the baking sheets to allow for expansion, then cover lightly with clingfilm and chill for 15 minutes. Meanwhile, heat your oven to 180°C/160°C fan/350°F/Gas 4.
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