Saturday, June 12, 2010
Crisp around the edges and slightly chewy in the centres. These are cookies that pack a whole lot of great flavors while not being overpowering. Orange zest, toasted nuts, buttery cookie and sugary crunch on top. They would go so well with a cup of tea, poised on a little white napkin. However, because of their sturdiness they would also fit right in packed into a picnic basket.
The recipe is originally from Martha Stewart's Holiday Cookies 2005 magazine but is also published in Martha Stewart's Cookies (2008). I love this book for its beautiful pictures and delicious recipes. It ain't just a pretty face!
Orange Almond Shortbread Wedges
Makes 24 | Martha Stewart Holiday 2005
1 1/2 cups (6 oz) hazelnuts (I used almonds), toasted
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/2 teaspoons finely grated orange zest
1/4 teaspoon coarse salt
2 tablespoons sanding sugar
1. Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, melted butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
2. Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7" round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining dough.
3. Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature for 1 week.