Hazelnut Orange Shortbread

Name: Hazelnut Orange Shortbread
Yield: Makes 2 dozen
Ingredients: 1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed (see page 37); 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

January 24, 2012

Here a free-form dough wheel is scored, baked, and cut into generous wedges. We love the combination of hazelnut and orange, but you can use this dough as a building block for other flavorful add-ins—such as ground almonds and lemon zest.

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