Recipes  

Hazelnut Shortbread with Blue Cheese Cream and Candied Apricot (a cheese course)

  • Preparation 40 MIN
    Cooking 16 MIN
    Chilling 1 H
  • Servings 6
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Ingredients

Hazelnut Shortbread

Blue Cheese Cream

Candied Apricots

Port Wine Reduction

Preparation

Hazelnut Shortbread

  1. 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.
  2. In a small bowl, combine the ground hazelnuts, chopped hazelnuts, flour and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.

Blue Cheese Cream

  1. In a bowl, whip the cream. Set aside. In another bowl, cream the cheese and butter until smooth. Fold in the whipped cream and refrigerate.

Candied Apricots

  1. Cut the dried apricots into small cubes. Place in a saucepan with the water and honey. Cook over medium heat for about 5 minutes. Remove from the heat and set aside.

Port Wine Reduction

  1. In a saucepan, bring the sugar and wine to a boil. Reduce by half, or until there are only 60 ml (1/4 cup) of liquid. Set aside.

Assembly

  1. Place a shortbread cookie on each plate. With 2 spoons, shape 6 dumplings (small cylinders) of Blue Cheese Cream and put one on each side of the shortbread. Top the cookies with a spoon of candied apricots and drizzle with port wine reduction.

Note

This recipe makes about 28 cookies. You need 6 to make this great substitute for a cheese course. Eat the others as is. As for the shortbread dough, you can make it up to two days ahead, roll it into cylinders, wrap and even freeze.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.