I served this wonderful Blue Cheese & Hazelnuts Shortbread with my
Truffle Custard
at a wine tasting. I also added a dab of fig preserves on top of the cream
cheese. So wonderful with red wines.
More of Linda's
delicious
Appetizer Recipes.
Blue Cheese &
Hazelnut
Shortbread Recipe
Recipe Type:
Appetizer,
Blue Cheese,
Hazelnuts (filberts)
Yields: 30 to 35 shortbreads
Prep time: 30 min
Cook time: 15 minutes
Ingredients:
1 cup (8 ounces) crumbled blue cheese, room temperature
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 cup all-purpose
flour
1/2 cup cornstarch
1/2 teaspoon coarse
salt
1/2 teaspoon
black pepper
2/3 cup toasted hazelnuts, finely chopped*
1/2 cup cream cheese (optional)
* Toasted Hazelnuts:
Preheat oven to 275 degrees F. Place shelled hazelnuts on a non-greased cookie sheet
only one layer high. Place in oven for 20 to 30 minutes until the skins
crack and the nut meat turn a light golden color. To remove more of the
skin, pour the hot nuts onto a clean terry-cloth towel and wrap it
closed. Let the nuts steam for 4 to 5 minutes then rub vigorously for 1
to 3 minutes. Rub longer to remove more skin.
Preparation:
In a food processor, combine crumbled blue
cheese and butter; process until creamy.
Mix flour, cornstarch, salt, and pepper
together in a small bowl. Add to blue cheese mixture, pulsing just to
combine (until mixture resembles coarse meal). Add hazelnuts and process
just until moist clumps form.
Transfer
dough to a sheet of plastic wrap and work with your palm until dough
holds together. Shape dough into a
log (depending on the shape of shortbread you want, shape either into a
round, square, or rectangular log). Wrap in plastic wrap and refrigerate
at least one hour, but may be refrigerated long.
Preheat oven to 325° F. Line
baking sheet with parchment paper or a silpad. When ready to bake, slice
approximately 1/4-inch thick
and bake shortbreads on prepared baking sheet. Bake on center oven rack
until light brown on the bottom, about 15 minutes. Remove from oven and
let cool on racks.
NOTE: The shortbread can be prepared up to 3 days in
advance and stored in airtight containers at room temperature.
When ready to serve, either serve plain
or spread approximately 1/4 teaspoon cream cheese on top of each
shortbread.
Makes 30 to 35 shortbreads.
