Hazelnut and Lemon Biscuits
I’ve often heard that hazelnut and lemon pair surprisingly well, but I had yet to try the combo. Since I’ve taken a few days off for Easter and that my little holiday starts tonight I thought I might begin it with a treat. And as I’ve already eaten one of these Hazelnut and Lemon Biscuits, I can confirm this is a happy marriage. They make excellent Spring bikkies!
Ingredients (makes a dozen):
75 grams/ ounces unsalted butter, softened
1/2 teaspoon Homemade Vanilla Extract
Heat a nonstick frying pan over medium-high heat. Add hazelnuts, and toast, shaking the pan often until fragrant, about 3 minutes. Remove from heat, and let cool.
In a large bowl, cream softened butter with demerara sugar with a wooden spoon until pale brown and fluffy. Stir in Vanilla Extract. Set aside.
Place toasted hazelnuts in a food processor, and process until finely ground. Stir in flour.
Stir hazelnut and flour mixture into creamed butter and sugar until just combined and mixture comes together in a ball. Flatten into a disc and wrap in cling film. Chill in the refrigerator, a couple of hours.
Preheat oven to 180°C/355°F. Line a baking tray with baking paper.
On a surface lightly dusted with flour, gently roll out hazelnut dough thinly. Using a small fluted cookie cutter, cut out 24 biscuits and place onto prepared baking tray; place in the warm oven. Bake, at 180°C/355°F, 18 minutes or until biscuits are just a nice golden brown colour. Remove from the oven and let cool completely.
Once cooled, pair hazelnut biscuits by size and shape. Spoon a teaspoon Limoncello Lemon Curd onto the base of one, and gently press the other on top, to sandwich. Repeat until you have a dozen.
Serve Hazelnut and Lemon Biscuits with tea or coffee, or a Bee’s Knees if you’re feeling fancy!
