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Ingredients
| hazelnuts - filberts (whole): 1 1/2 cups (whole) |
| all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 1/2 cup |
| granulated sugar: 2 Tbl |
| salt: 1/8 tsp |
| unsalted butter: 10 Tbl (melted) |
| semisweet baking chocolate squares: 4 oz (coarsely chopped) |
| shortening - vegetable: 1 Tbl |
Hazelnut Shortbread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
- Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
- Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
- Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
- Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
- Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
- Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.