Hazelnut Shortbread with Blue Cheese Cream and Candied Apricot (a cheese course)
Ингредиенты
- 3/4 cup (180 ml) whole hazelnuts
- 1 cup (250 ml) flour
- 1/2 teaspoon (2.5 ml) fleur de sel
- 1/2 cup (125 ml) unsalted butter, softened
- 3 tablespoons (45 ml) sugar
- 1 egg yolk
- 1/4 cup (60 ml) 35% whipping cream
- 3 oz (90 g) Rassembleu cheese or other blue cheese, at room temperature
- 3 tablespoons (45 ml) unsalted butter, softened
- 1/2 cup (125 ml) dried apricots
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) honey
- 1/2 cup (125 ml) port wine
- 2 teaspoons (10 ml) sugar
Инструкция
- Preheat the oven to 180 °C (350 °F). Place the hazelnuts on a baking sheet and toast in the oven for about 5 minutes or until the skin begins to blister from the hazelnuts. Place the hazelnuts in a clean cloth and rub to remove the skin. Take half of the hazelnuts and grind to a powder using a coffee grinder or a small food processor. Set aside. Coarsely chop the remaining nuts and set aside.
- In a small bowl, combine the ground hazelnuts, chopped hazelnuts, flour and salt. Set aside.
- In a bowl, cream the butter and sugar with an electric mixer. Stir in the egg yolk and beat until smooth. Gradually add the dry ingredients with a wooden spoon to blend.
- With your hands, shape a 3.5-cm (1 1/2-inch) in diameter log. Cover in plastic wrap and refrigerate for at least 1 hour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Cut the log into 1-cm (1/2-inch) thick slices. Place the slices on the baking sheet. Bake for about 16 minutes or until the cookies begin to brown. Place the cooled cookies in an airtight container.
