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Hazelnut Shortbread Cookies

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Hazelnut Shortbread Cookies

Ingredients For: Hazelnut Shortbread Cookies

1 cup (140 grams) hazelnuts, toasted and skins removed
3/4-cup (160 grams) light brown sugar
2 cups (280 grams) all purpose flour
3 tablespoons (23 grams) cornstarch (corn flour) or rice flour
1/2-teaspoon salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Glaze: (optional)
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Instructions For: Hazelnut Shortbread Cookies

Preheat oven to 350 degrees F (180 degrees C). Place rack in center of oven. Lightly grease (or spray with Pam) two - 8 or 9 -inch (20 or 23 cm) tart pans with removable bottoms.

Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins start to peel. Remove from oven, place the warm hazelnuts in a clean dishtowel roll it up, and let the nuts steam for 5 minutes. Briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool.

Place the hazelnuts and 2 tablespoons (30 grams) of the brown sugar in a food processor and pulse until the nuts are finely chopped. Set aside.

In a small bowl combine the flour, cornstarch (rice flour) and salt. Set aside.

In bowl of electric mixer, cream and butter and remaining brown sugar until smooth. Add the vanilla extract and beat until combined. Add the flour mixture and beat until incorporated. Stir in the nut mixture.

Divide the dough in half. Press each half evenly into the prepared tart pan. Using a sharp knife, score (make shallow lines) each section into 16 even pieces. Place in preheated oven and bake until deep golden brown, about 25 to 30 minutes. Transfer shortbread to a rack and cool for five minutes before removing from tart pan. Place the hazelnut shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.

While the hazelnut shortbread cools make the chocolate glaze. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and shortening. Stir until chocolate is smooth and completely melted. Remove from heat. Either dip each wedge into the chocolate or alternatively put the chocolate in a pastry bag fitted with a small tip or a paper cone and pipe chocolate in a decorative pattern. Let stand until chocolate sets. Store shortbread in airtight container at room temperature up to 1 week.

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