Hazelnut Shortbread

cookpad.japan
cookpad.japan @cookpad_jp

I added some hazelnuts to my favorite shortbread!

If you are using store-bought hazelnuts, you can skip Steps 1~3. Please adjust the heating times in Step 11 according to your microwave. By adding honey to it, you will get a nice and glossy chocolate dip. Recipe by Nancy town

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Ingredients

12 servings
  1. 20Hazelnuts (raw, with the shell on)
  2. 130 gramsCake flour (sifted)
  3. 60 gramsUnsalted butter (bring to room temperature)
  4. 30 gramsPowdered sugar (sifted)
  5. 1 pinchSalt
  6. 1 tspMilk
  7. 1 dashVanilla extract
  8. Chocolate dip
  9. 70 grams●Semi-sweet chocolate
  10. 1 tbsp●Milk
  11. 1 dash●Honey

Cooking Instructions

  1. 1

    This time, I used fresh hazelnuts with the shells intact.

  2. 2

    Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.

  3. 3

    Once the hazelnuts have cooled, use pliers, etc. to remove the shells. (It's okay if a bit of the brown shell remains. It'll make it more flavorful.)

  4. 4

    Chop the nuts up in a blender or food processor until powdery.

  5. 5

    Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.

  6. 6

    Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.

  7. 7

    Mix in half of the cake flour and the salt, add the milk, and mix until smooth.

  8. 8

    Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)

  9. 9

    Put the dough into a resealable bag and close while pressing the excess air out. Press down to a 5~6 mm thickness and let chill in the refrigerator for at least 1 hour.

  10. 10

    Once chilled, cut the dough into 6 x 1.5 cm rectangles and bake at 120℃ (250F) on your oven's top rack for 1 hour. Let cool.

  11. 11

    Make the chocolate dip. Combine the ● ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally.

  12. 12

    Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.

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