Tuesday, April 15, 2014

Hazelnut Shortbread

Chopped pecans or sliced almonds may be substituted for the hazelnuts. Also, this has the texture of cake more than a cookie.
3/4 cup butter, melted
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup chopped, toasted hazelnuts
2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 3 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Sprinkle hazelnuts over top of batter; sprinkle with sugar.
2. Bake at 350° for 25 minutes or until done. Cool completely, and cut into triangles.

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