Side Pannel
Hazelnut Sandies
Hazelnut Sandies
- Recipe Submitted by maryjosh on 04/19/2019
Ingredients List
- 2 sticks (1 cup, 8 ounces, 226g) unsalted butter
- 1/2 cup granulated sugar (plus more for rolling later)
- 1/2 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/4 tsp salt
- 1 cup finely ground toasted hazelnuts
Directions
To roast hazelnuts, put them on a baking sheet and toast at 350F for 12-15 minutes, giving the pan a shake a couple of times during cooking. Let cool, then grind in a food processor.
Cream the butter and sugar together until well combined and fluffy. Beat in the extract.
Whisk the flour and salt together and add, along with the hazelnuts. Mix until the dough comes together. If it seems very dry you can add a teaspoon of ice water.
Turn the dough out onto parchment paper and bring together with your hands. Form the dough into a firm log, about 11" long. Chill the dough for at least an hour.
Preheat oven to 325F
Slice the dough in 3/8 inch slices. If your slices are not perfectly round, you can nudge them into shape with your fingers. Roll each cookie in sugar to coat both sides and the edges. Place on a parchment lined baking sheet and bake for about 12 minutes. The cookies will still be pale.
Cool on a rack.
Cream the butter and sugar together until well combined and fluffy. Beat in the extract.
Whisk the flour and salt together and add, along with the hazelnuts. Mix until the dough comes together. If it seems very dry you can add a teaspoon of ice water.
Turn the dough out onto parchment paper and bring together with your hands. Form the dough into a firm log, about 11" long. Chill the dough for at least an hour.
Preheat oven to 325F
Slice the dough in 3/8 inch slices. If your slices are not perfectly round, you can nudge them into shape with your fingers. Roll each cookie in sugar to coat both sides and the edges. Place on a parchment lined baking sheet and bake for about 12 minutes. The cookies will still be pale.
Cool on a rack.
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