Recipe: Perfect Hazelnut Shortbread

Hazelnut Shortbread. Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. If you bought raw, skin-on hazelnuts, it's easy to take the skins off. We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon These Hazelnut Shortbread Cookies are the perfect cookie to have with a cup of tea or coffee.

They are buttery rich with the flavor of toasted hazelnuts, and have a wonderfully crisp and crumbly texture. Shortbread Cookies are made with just a few good quality ingredients. Hazelnut shortbread cookies recipe - perfect for the Holidays! You can cook Hazelnut Shortbread using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Hazelnut Shortbread

1. Prepare 20 of Hazelnuts (raw, with the shell on).
2. Prepare 130 grams of Cake flour (sifted).
3. It's 60 grams of Unsalted butter (bring to room temperature).
4. Prepare 30 grams of Powdered sugar (sifted).
5. It's 1 pinch of Salt.
6. It's 1 tsp of Milk.
7. It's 1 dash of Vanilla extract.
8. It's of Chocolate dip.
9. It's 70 grams of ●Semi-sweet chocolate.
10. Prepare 1 tbsp of ●Milk.
11. Prepare 1 dash of ●Honey.

These Christmas cookies have a perfect texture - crumbly and buttery, they just melt in your mouth. This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. Line large baking sheet with parchment paper.

Hazelnut Shortbread step by step

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..

Whisk flour, baking powder, and salt in medium bowl to blend. If you are a shortbread cookie fan and love Hazelnuts, then you will LOVE this recipe. Delia's Hazelnut Shortbreads with Raspberries recipe. You can obviously use strawberries or indeed any summer berry mixture with these. Sift all-purpose flour with rice flour, whisk in hazelnut meal.