Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, hazelnut shortbread. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. Get the recipe for Hazelnut Shortbread.

Hazelnut Shortbread is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Hazelnut Shortbread is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook hazelnut shortbread using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Hazelnut Shortbread:

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

Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Cool shortbread wedges completely on wire racks. Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic!

Instructions to make Hazelnut Shortbread:

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.

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. Hazelnut-Orange Shortbread. this link is to an external site that may or may not meet accessibility guidelines. Try these vegan shortbread cookies with hazelnuts for your next cookie swap or holiday party. The subtle taste of toasted hazelnut combined with a shortbread cookie is pure heaven.

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