- Portion size 16 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodOn baking sheet, toast hazelnuts in 350°F (180°C) oven until browned and fragrant, 8 to 10 minutes. Rub in towel to remove most of the skins; let cool.
In food processor, grind hazelnuts with 2 tbsp (30 mL) of the sugar; set aside.
In large bowl, beat butter with remaining sugar until light and fluffy; stir in flour, salt and hazelnut mixture.
Divide dough in half. Press each into parchment paper–lined 8-inch (1.2 L) round metal cake pan. Press edges with fork. Score each into 8 wedges; prick each wedge 3 times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300°F (150°C) oven until golden and firm, about 35 minutes. Let cool in pans for 5 minutes. Cut through score lines. Let cool completely on racks before removing from pans.
Nutritional facts Per wedge: about
- Sodium 75 mg
- Protein 3 g
- Calories 209.0
- Total fat 14 g
- Potassium 66 mg
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
- Iron 7.0
- Folate 18.0
- Calcium 1.0
- Vitamin A 10.0