Hazelnut Shortbread. Hazelnut Shortbread 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.

Add all the flour mixture, then beat on the lowest speed until barely combined and dry spots just disappear. The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor. Perfect to serve as a little dessert alongside a cup of coffee, tea, or a glass of milk. You can have Hazelnut Shortbread using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Hazelnut Shortbread

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

It's a highly unassuming cookie, very easy to make - just make sure to chill the dough before baking, and you should be all set. Place rack in center of oven. Line two baking sheets with parchment paper. Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour).

Hazelnut Shortbread step by step

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..

Combining the nuts with the flour makes the whole process neater. Put all the ingredients into a large bowl. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth.