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Hazelnut shortbread

I’m not a fan of whole nuts or chunks of nuts in cookies, but sometimes I do enjoy ground up nuts in them. I’ve been toying with making a hazelnut variation of my whole wheat shortbread, but only recently made them. (Now that I have a kitchen again.)

Ingredients (pretty similar, eh?)

  • (reduced) 4 ounces whole wheat pastry flour
  • (reduced) 1/2 ounce rice flour
  • 1 1/2 ounces powdered sugar
  • 2 tablespoons vanilla sugar
  • 1/8 to 1/4 teaspoon salt
  • (added) 1 3/4 ounces hazelnut meal or flour
  • 1 stick (4 ounces) unsalted butter, softened
  • (added) 3 to 4 teaspoons nut-flavored liqueur, like Frangelico
  • extra sugar for sprinkling


Basically the same as the whole wheat shortbread, except that I don’t sift the hazelnut meal with the other dry ingredients; I just add that separately to the processor bowl. Because the hazelnuts make the dough drier, I add liqueur at the end of the mixing phase, after the butter.

For another experiment, I might pan roast the hazelnut meal to deepen the nut flavor!

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