Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, hazelnut shortbread. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Hazelnut shortbread cookies recipe - perfect for the Holidays! These Christmas cookies have a perfect texture - crumbly and buttery, they just melt in your mouth. These Hazelnut Shortbread Cookies are the perfect cookie to have with a cup of tea or coffee.
Hazelnut Shortbread is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Hazelnut Shortbread is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook hazelnut shortbread using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Hazelnut Shortbread:
- Get 20 Hazelnuts (raw, with the shell on)
- Get 130 grams Cake flour (sifted)
- Make ready 60 grams Unsalted butter (bring to room temperature)
- Get 30 grams Powdered sugar (sifted)
- Make ready 1 pinch Salt
- Get 1 tsp Milk
- Get 1 dash Vanilla extract
- Get Chocolate dip
- Take 70 grams ●Semi-sweet chocolate
- Get 1 tbsp ●Milk
- Prepare 1 dash ●Honey
Get the recipe for Hazelnut Shortbread. Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. Try these vegan shortbread cookies with hazelnuts for your next cookie swap or holiday party.
Steps to make Hazelnut Shortbread:
- This time, I used fresh hazelnuts with the shells intact.
- Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.
- 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.)
- Chop the nuts up in a blender or food processor until powdery.
- Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.
- Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
- Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
- Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)
- 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.
- 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.
- Make the chocolate dip. Combine the ● ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally.
- Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.
The subtle taste of toasted hazelnut combined with a shortbread cookie is pure heaven. These hazelnut shortbread cookies get a boost of flavor with the help of hazelnut oil. I purchased some marvelous hazelnut oil from an international grocery store in Seattle a week ago. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins.
So that’s going to wrap this up with this special food hazelnut shortbread recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
