Orange and hazelnut kisses

I’m back! It was an extraordinarily long flight home with a nice little 3 hour detour via Noumea thanks to the fog in Brisbane but we’re home. We had a fantastically wonderful time but I have to say, it’s good to be back. It’s always nice to come home. I miss my creature comforts. Let me sum it up for you… I already have a batch of Kevin dough rising on the bench.

Orange and hazelnut kisses

I’ll tell you all about the trip soon, like the best cupcake I ate and the Mexican restaurant that served such tasty food we went back a second time. Don’t let me forget to mention the copious slices of pizza I consumed or the kilometers we walked (which was good to cancel out the eating). I would love to say it’s back to regular programming here from now on but I’m not sure I can get right back into it just yet.

This Thursday is moving day so it’s a bit hectic plus my 4.30am wake up thanks to good old jet lag has be a bit fuzzy in the head.

Orange and hazelnut kisses

I do have a couple of treats that I made before we left to share with you and today’s has me wishing I had all the ingredients to whip up a batch right now. I don’t think I’d ever combined hazelnut and orange together before but let me tell you, these guys get on well. The light and fluffy icing sandwiches the melt-in-your-mouth  shortbread in just the right ratio.

Orange and hazelnut kisses

I served mine as a little after lunch treat the day I made roast chicken in the slow cooker. My polite friend only had one. I had two and may have had another couple after she left so I didn’t look like a piggy. Enjoy!

Orange and hazelnut kisses

Orange and hazelnut kisses

Orange and hazelnut kisses

Yield: 20
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Biscuits

  • 250g (2 sticks) unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup (80g) icing (confectioners) sugar, sifted
  • 1 1/2 cups (225g) plain (AP) flour
  • 1/2 cup (75g) corn flour

Filling

  • 80g (2/3 stick) butter
  • 2 tsp finely grated orange rind
  • 2/3 cup (110g) icing (confectioners) sugar
  • 1 tbsp hazelnut meal

Instructions

    Biscuits

    1. Pre-heat the oven to 140C (310F) fan-forced and line two baking trays with baking paper.
    2. In the bowl of an electric mixer, beat the butter, vanilla and icing sugar until light and fluffy.
    3. Add the rest of the ingredients and mix them through until it forms a dough.
    4. Using a teaspoon of dough at a time, roll it into balls and place on the baking tray leaving 3cm between each one. Repeat.
    5. Press a lightly-floured fork into each dough ball to flatten slightly.
    6. Bake for 15 minutes or until golden.
    7. Leave on trays for 5 minutes then transfer to a wire rack to cool completely.

    Icing

    1. In the bowl of an electric mixer, beat the butter, rind and icing sugar until light and fluffy.
    2. Add the hazelnut meal and mix it through.
    3. Sandwich two biscuits together with icing.

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