Photo: H. Zell, CC BY-SA 3.0 · source
Dish · From Bladwijzer
Hazelnut shortbread biscuits
- Makes: ± 40 biscuits
- Time: 30 min + 1 hr resting + 15 min baking
- From: Hazel
Ingredients
- 100 g hazelnuts
- 150 g plain flour
- 120 g cold butter, cubed
- 70 g sugar
- 1 egg yolk
- 1 pinch of salt
- 1 sachet of vanilla sugar (8 g)
Method
- Preheat the oven to 180 °C. Roast the hazelnuts on a baking tray for 10 min, until the skins loosen.
- Rub the nuts clean in a tea towel and leave them to cool completely. Grind them finely in a food processor, without turning them into a paste.
- Mix the ground nuts with the flour, sugar, vanilla sugar and salt. Work in the butter and egg yolk until you have a dough that holds together.
- Roll the dough into two logs 4 cm across, wrap them in cling film or baking paper and rest in the fridge for 1 hr.
- Turn the oven down to 170 °C. Slice the logs into rounds of about 8 mm and place them on a tray lined with baking paper.
- Bake for 12–15 min until the edges are golden. Leave to cool for a moment on the tray, then move the biscuits to a rack.
Storing: In an airtight tin for 2 weeks. The dough, well wrapped, can be frozen for 2 months. Contains nuts: take care if you have a nut allergy.