Hazelnut Rings

Spread hazelnuts in single layer on baking sheet; toast in 350°F (180°C) oven for about 10 minutes or until fragrant and skins crack. Dump onto clean towel; rub briskly to remove most of the skins. Let cool. In food processor, chop to size of coarse bread crumbs. Remove 1/2 cup (125 mL); set aside. Chop remaining nuts very finely; set aside.

In bowl, beat butter with icing sugar until fluffy. Beat in egg yolks, 1 at a time; beat in vanilla and salt. Stir in flour and finely chopped nuts in 2 additions.

Divide dough in half; flatten into discs and wrap in plastic wrap. Refrigerate for 2 hours or until chilled. (Make-ahead: Refrigerate dough for up to 24 hours.) Let stand at room temperature until soft enough to roll.

Line rimless baking sheets with parchment paper or grease; set aside.

Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to generous 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) crinkle-edge cutters, cut out rounds; with small crinkle-edge cutter, cut out centres. Beat egg white; brush over each ring. Sprinkle with reserved nuts. Transfer to prepared pans.

Bake in centre of 350°F (180°C) oven for about 8 minutes or until slightly darkened on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)

Additional information :

Tip: Cut rolled dough into any small holiday shapes, such as holly leaves or Christmas trees. If desired, omit egg and nut glaze; instead, dip into, or drizzle with, melted chocolate.