Hazelnut Shortbread Recipe
Ingredients
| Butter | 1/2 Pound | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Hazelnuts | 1 Cup (16 tbs) | |
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Baking Chocolate | 1/4 Pound | |
| Hazelnuts | 1/3 Cup (16 tbs) |
Directions
Preheat oven to 350°F (180°C).
Beat butter and sugar until creamy.
Mix in hazelnuts and sifted flour.
Put mixture into piping bag with fluted tube and pipe rounds into base of greased cupcake tins.
Bake for 15 minutes.
Remove from cupcake tins to cake rack to cool.
Melt chocolate in bowl placed over hot water and stir.
Dip each shortbread halfway into chocolate.
Place on aluminum foil, sprinkle chocolate with extra ground hazelnut, and let chocolate set.
Store in airtight container.
Beat butter and sugar until creamy.
Mix in hazelnuts and sifted flour.
Put mixture into piping bag with fluted tube and pipe rounds into base of greased cupcake tins.
Bake for 15 minutes.
Remove from cupcake tins to cake rack to cool.
Melt chocolate in bowl placed over hot water and stir.
Dip each shortbread halfway into chocolate.
Place on aluminum foil, sprinkle chocolate with extra ground hazelnut, and let chocolate set.
Store in airtight container.
Chef
