I served this wonderful Blue Cheese and 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 and 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 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.
