Cinnamon Hazelnut Shortbread
Author: from Beth Lipton's You Made That Dessert
Recipe type: Cookie, Shortbread, Dessert
Prep time:
Cook time:
Total time:
Serves: 16 cookies
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 11/2 teaspoon cinnamon
- 1 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 cup finely chopped hazelnuts
- Preheat the oven to 325F
- In a small bowl, combine flour, salt, cinnamon and stir to combine.
- In a large bowl, cream the butter and sugar until light and fluffy, approximately 2 minutes.
- Using a wooden spoon, stir in the flour mixture into the butter mixture until just combined. (The mixture may appear dry). Stir in the hazelnuts.
- Using your hands, press the dough into an ungreased 9" square baking pan. Ensure the batter is evenly distributed. (See Note)
- Bake 20-25 minutes until golden brown
- While the shortbread is still hot, using a pairing knife mark out the 16 squares or any other shape you like. Don't cut all the way through.
- Leave for the shortbread to cool down completely, cut along the lines you marked out earlier and serve
- You could use the bottom of the glass to make sure the dough is evenly distributed.
Recipe by Baker Street at https://bakerstreet.tv/2011/12/cinnamon-hazelnut-shortbread/
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