Here a free-form dough wheel is scored, baked, and cut into generous wedges. We love the combination of hazelnut and orange, but you can use this dough as a building block for other flavorful add-ins—such as ground almonds and lemon zest.

　　

Ingredients

Makes 2 dozen

　　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

　　

Step 1

Preheat oven to 350°F with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.

　　

Step 2

Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. 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). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.

　　

Step 3

Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies