Hazelnut Orange Shortbread

• 1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed (see page 37)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup plus 2 tablespoons granulated sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
• 1 1/2 teaspoons finely grated orange zest
• 1/4 teaspoon coarse salt
• 2 tablespoons sanding sugar

1. Preheat oven to 350F with racks in upper and lower thirds.
2. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess).
3. Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt.
4. Mix with hands until dough just comes together and forms a ball.
5. Halve dough; shape each into a disk.
6. Transfer to a baking sheet lined with parchment paper.
7. With lightly floured hands, shape one disk into a 7-inch round and score to mark 12 equal wedges (do not cut all the way through).
8. Sprinkle with 1 tablespoon sanding sugar.
9. Repeat with remaining disk and sanding sugar.
10. Bake, rotating halfway through, until golden brown, 15 to 20 minutes.
11. While shortbread is warm, cut wedges to separate completely.
12. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.
13. Cookies can be stored in an airtight container at room temperature up to 1 week.

hazelnuts, flour, sugar, unsalted butter, orange zest, coarse salt, sanding sugar

Taken from www.epicurious.com/recipes/food/views/hazelnut-orange-shortbread-389320 (may not work)