Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hazelnut shortbread. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hazelnut Shortbread is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Hazelnut Shortbread is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook hazelnut shortbread using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Hazelnut Shortbread:
- Make ready 20 Hazelnuts (raw, with the shell on)
- Get 130 grams Cake flour (sifted)
- Get 60 grams Unsalted butter (bring to room temperature)
- Take 30 grams Powdered sugar (sifted)
- Make ready 1 pinch Salt
- Get 1 tsp Milk
- Get 1 dash Vanilla extract
- Make ready Chocolate dip
- Prepare 70 grams ●Semi-sweet chocolate
- Get 1 tbsp ●Milk
- Take 1 dash ●Honey
Steps to make Hazelnut Shortbread:
- 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.
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