Nogluten Recipes

Hazelnut Shortbread Recipe

Hazelnut Shortbread Recipe
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Serving : 12
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Prepare the ingredients before making Hazelnut Shortbread in your home. Then, follow these steps below to serve Hazelnut Shortbread for your family or friends.

Ingredients: Hazelnut Shortbread

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

How to Make Hazelnut Shortbread

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Hazelnut Shortbread in your home by yourself.

    Step 1
  • This time, I used fresh hazelnuts with the shells intact.
  • Step 2
  • Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.
  • Step 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.)
  • Step 4
  • Chop the nuts up in a blender or food processor until powdery.
  • Step 5
  • Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.
  • Step 6
  • Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
  • Step 7
  • Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
  • Step 8
  • Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 12
  • Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.
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