Tea time anyone? If, like me, you enjoy a cup of tea or a piping hot espresso most afternoons as a small pick-me-up, then you must try this simple recipe for a crispy, perfectly sweet Hazelnut Shortbread as an accompaniment. Although any ground nut variety will do here, I love the distinct taste that hazelnuts or filberts bring to this delectable cookie. Shortbread in general is one of my favorite cookies because of its simplicity of ingredients—a combination of quality ingredients that lead to a complex buttery flavor.
(To view this recipe, click on the blue title of the blog post above*)
Hazelnut Shortbread
Ingredients:
- 1 stick of unsalted butter, room temperature
- ½ cup granulated sugar
- 1 Tablespoon pure vanilla extract
- Pinch of salt
- 1 cup unbleached, all-purpose flour
- 1 cup of hazelnuts, ground (*place 1 cup of hazelnuts in a food processor and pulse to break the nuts into a meal-like consistency)
Directions:
- Preheat the oven to 350 degrees. Line an 8-inch square baking sheet with parchment paper, leaving a 2-inch overhang of paper on each side.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, vanilla and pinch of salt until smooth, about 2 minutes. Slowly add in the flour and the ground nuts. Beat until smooth.
- Press into the parchment-lined pan and freeze for 20 minutes. Bake in the preheated oven for 55 minutes, or until crisp and lightly browned. Score into the desired shapes and allow to cool. Cut the shortbread into pieces with a knife and serve.
Tagged: butter, butter cookie, cookies, hazelnuts, nut shortbread, nuts, shortbread
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