Hazelnut Shortbread
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
Open in Cookpad AppCooking Instructions
- 1
This time, I used fresh hazelnuts with the shells intact.
- 2
Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.
- 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
Chop the nuts up in a blender or food processor until powdery.
- 5
Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.
- 6
Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
- 7
Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
- 8
Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)
- 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
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
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
Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.
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