Hazelnut shortbread biscuits

Hazelnut shortbread biscuits

Total: 2 hr 30 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 74 kcal
, Fat: 5 g
, Carbohydrate: 6 g
, Protein: 1 g

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortbread dough

200 g white flour
100 g hazelnuts, coarsely chopped
1 pinch salt
175 g butter, cut into pieces, cold
1 fresh egg white
75 g icing sugar
¼ tsp bourbon vanilla powder
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How it's done

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Shortbread dough

Mix the flour, nuts and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla well, add and quickly combine to form a soft dough. Shape the dough into a roll approx. 4 cm in diameter, wrap in cling film and chill for approx. 2 hrs. Cut the dough roll into slices approx. 5 mm thick, place on two trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 3 weeks.

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