Hazelnut tea rings

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PREP TIME

20 min

Makes

32 cookies

* PLUS Baking Time: 12 minutes

Ingredients

  • 1/2 cup unsalted butter , at room temperature
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla
  • finely grated orange zest , of 1 medium orange
  • 1 tbsp orange juice
  • 3/4 tsp salt
  • 1 cup all-purpose flour
  • 1 egg white
  • 1 cup toasted hazelnuts , finely chopped
  • 1/2 tsp chocolate-hazelnut spread , per cookie
  • Topping of whole toasted, skinned hazelnuts

Instructions

  • Preheat oven to 350F (180C). Lightly grease baking sheets. In a large bowl, using an electric mixer or wooden spoon, beat butter and sugar until very creamy. Beat in egg yolk, vanilla, peel, juice and salt. Gradually beat in flour. If dough is too soft to handle, refrigerate until it firms up, about 20 minutes. Place egg white in a small bowl and beat lightly with a fork. Place nuts in another small mixing bowl.
  • Shape about 1 tablespoon dough into a 1-inch (2.5-cm) ball. Roll first in egg white, then in finely chopped nuts. Place on a greased baking sheet. With your baby finger, make a small impression in centre of cookie, about halfway down. Fill hole with about 1/2 teaspoon Nutella. Repeat with remaining dough.
  • Bake in centre of preheated oven until firm and bottom edges are golden, about 12 minutes. Remove from oven and place a whole hazelnut on top of each mound of Nutella. Using a metal spatula, transfer cookies to a cooling rack. When cool, store in an airtight container, in a cool place or in the refrigerator for up to 2 weeks. Do not stack cookies. Frozen, cookies will keep well for up to 2 months.

Nutrition (per serving)

  • Calories
  • 104,
  • Protein
  • 1.5 g,
  • Carbohydrates
  • 9.1 g,
  • Fat
  • 7.2 g,

These sophisticated cookies, with a round of dark chocolate-hazelnut spread in the centre topped with a whole hazelnut, are from master baker Susannah Fleming.

Chatelaine tip

To toast and skin hazelnuts, place nuts on an ungreased baking sheet in a single layer. Bake in a preheated 350F (180C) oven until lightly golden and very fragrant, about 8 to 10 minutes. Pour hot nuts onto a clean tea towel. Rub nuts with towel until most of skin comes away. Remove nuts. Shake towel to remove bits of skin (it’s best to do this outdoors as bits tend to fly about).