Hazelnut Sandies Recipes

NO-BAKE HAZELNUT AND CHOCOLATE CANDIES

Steps:

• Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
• Line a baking sheet with parchment or wax paper; set aside.
• Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
• Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
• Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.

DARK CHOCOLATE AND HAZELNUT CANDIES

Steps:

• Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes. Let cool. Transfer the hazelnuts to a cup and line the baking sheet with wax paper.
• Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times. Add the chocolate-hazelnut spread and melted butter. Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed.
• Roll the mixture into teaspoon-size balls and place on the prepared baking sheet. Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top. Freeze the balls at least 20 minutes to let them firm up.
• Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl. Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes. Stir until the mixture is melted and smooth. Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated. Allow the excess chocolate to drip off and return the ball to the baking sheet. Smooth over the hole from the toothpick with your fingertip. Repeat with the rest of the balls. Refrigerate until firm, about 20 minutes. You can store the balls covered in the refrigerator for up to 5 days.

WALNUT-MAPLE SANDIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.
• Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
• Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
• Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.

CANDIED HAZELNUTS

Steps:

• Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
• Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.