Hazelnut-Apricot Windows

Name: Hazelnut-Apricot Windows
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 631 milliliters all purpose flour; 48 servings Apricot jam; 1 large egg; 1 large egg yolk; 0 teaspoons ground cinnamon; 237 milliliters hazelnuts, toasted, husked; 1 teaspoons lemon extract; 1 teaspoon grated lemon peel; 48 servings Powdered sugar; 1 teaspoons salt; 1 Tbsp sugar; 14 Tbsps (1 3/4 sticks) unsalted butter, room temperature

Need a vegetarian hor d'oeuvre? Hazelnut-Apricot Windows could be an outstanding recipe to try. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 153 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 48. From preparation to the plate, this recipe takes around 45 minutes. If you have ground cinnamon, apricot jam, salt, and a few other ingredients on hand, you can make it.

Instructions

Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely. Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy. Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon. Beat in flour. Gather dough into ball. Divide into 4 pieces. Flatten each into disk and wrap in plastic. Chill at least 1 hour and up to 2 days.

Ingredients you will need

Lemon Extract

Lemon Peel

Hazelnuts

Cinnamon

Egg Yolk

Butter

Dough

All Purpose Flour

Sugar

Nuts

Salt

Wrap

Egg

Equipment you will use

Hand Mixer

Bowl

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2-inch-diameter fluted cutter, cut out cookies.

Ingredients you will need

Cut Out Cookies

Dough

All Purpose Flour

Roll

Transfer to prepared sheets, spacing 1/2 inch apart. Gather dough scraps and reroll, cutting out more cookies and placing on sheets. Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings. Gather centers as scraps.

Ingredients you will need

Dough

Bake cookies 5 minutes. Reverse sheets; bake cookies until light golden, about 6 minutes longer. Cool cookies on sheets 2 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer to racks; cool completely. Repeat with remaining dough.

Ingredients you will need

Dough

Arrange whole cookie rounds on work surface. Drop generous 1/2 teaspoon jam in center of each. Arrange cookie rings on work surface. Sift powdered sugar over.

Ingredients you will need

Powdered Sugar

Jam

Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center. (Can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator up to 3 days.)

Ingredients you will need

Jam