Hazelnut Shortbread
Fills one 8” classic stoneware shortbread pan and a backup 8” square cake pan
½ cup granulated sugar
½ cup white basmati rice
½ tsp fine sea salt
2 cups all-purpose flour
4 Tbsp hazelnut flour (I prefer Bob’s Red Mill)
8 ounces (2 sticks) unsalted butter, room temperature
1 tsp vanilla paste
1 tsp hazelnut extract
1 cup hazelnuts, toasted and lightly chopped.
1) Preheat your oven to 325 degrees. Lightly oil your Scottish shortbread stoneware pan and line an 8” square cake with parchment paper (or line two 8” cake pans).
2) Lightly toast your hazelnuts and set aside to cool.
3) In a spice grinder or food processor, grind the granulated sugar and rice into a medium powder.
4) In a medium bowl, whisk together the sugar/rice, the all-purpose flour, hazelnut flour and salt. Set aside.
5) In a standing mixer, cream the butter until light and smooth. Add in the vanilla paste and hazelnut extract and mix to combine. With the mixer on low, add in the dry mix about ½ cup at a time until the dough just starts to come together. Do not overmix!
6) Divide the dough in half and firmly press each half into the prepared pans. Divide the chopped hazelnuts in half and sprinkle them over the doughs. Lightly press the nuts into the dough to level out the top. (This will allow a better indentation if you are using a decorative stoneware pan.)
7) Bake the shortbreads for 35-40 minutes until lightly browned.
8) Let the shortbread cool in its pan for about 10 minutes before your loosen the edges with a knife and flip the pans over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.
