Hazelnut Shortbread
- Prep time
- 30 minutes
- Total time
- 1 1/2 hours
- Quantity
- 2 dozen cookies
Ingredients
- 1 cup raw hazelnuts
- 3/4 cup brown sugar
- 1 cup butter, cut into pieces
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 tablespoons corn starch or rice flour
- 1/2 teaspoon salt
Steps
- Toast the hazelnuts at 350 degrees F for 15 minutes until fragrant.
- Place the nuts in a dish towel and rub them to remove the skins.
- Allow the nuts to cool completely.
- In a food processor, combine the hazelnuts with 2 tablespoons of brown sugar and pulse until the nuts are finely chopped, with some larger pieces (depending on your preference). Set aside.
- Beat together the butter and remaining sugar.
- Add the vanilla and beat until light and fluffy.
- Mix in the flour, corn starch, and salt until just combined.
- Stir in the nut mixture.
- Roll out and cut the dough, and then refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F, and bake for about 20 minutes, until very lightly browned.