Quick & Easy Hazelnut Shortbread
Yield
1 batchPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
powdered sugar
|
|
| ¼ | cup |
hazelnuts (filberts)
toasted and ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | ounces |
semi-sweet chocolate
melted, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
powdered sugar
|
|
| 59 | ml |
hazelnuts (filberts)
toasted and ground |
|
| 1.3 | ml |
salt
|
|
| 57.8 | ml/g |
semi-sweet chocolate
melted, null, null |
|
Directions
Preheat oven to 325℉ (160℃).
Cream butter.
Blend flour, sugar, hazelnuts and salt into butter. Press dough into pan and pierce with fork. Bake 25 to 30 minutes. Cool 10 minutes and drizzle with melted chocolate.
