Browned Butter Hazelnut Shortbread
I don’t remember what magazine it came out of, but I had a half torn, crumpled, recipe page that fell out of the back of one of my cookbooks for browned butter shortbread cookies. I decided I had to try this recipe and made some adaptations to them to make them Browned Butter Hazelnut Shortbread with Chocolate and Sea Salt…soooo yummy!
I ran out of Chocolate for the dipping, so I ended up drizzling the chocolate on the remaining pieces of shortbread I had.
- 1¼ Cups Flour
- ½ Cup Butter, softened (1 stick)
- ⅓ Cup Hazelnuts, toasted (heaping ⅓ cup)
- ⅛ Cup Sugar plus 1 Tbs
- ⅛ Cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 pinch salt
- For the topping:
- 4 oz Dark Chocolate Chips (semisweet), melted
- ½ tsp shortening
- 1 tsp Fleur de sel (sea salt)
- Start by toasting and removing the skin from the hazelnuts. Line a baking sheet with parchment paper, toast for 10 minutes in 350 degree oven. Rub nuts vigorously between a kitchen cloth and that should remove the skin. Pulsate in a food processor and set aside.
- In a saucepan over medium heat melt ½ of the stick of butter. When it is melted turn heat to low and let cook, without stirring for 5 minutes until it turns a light golden brown.
- In the bowl of a stand mixer or with a hand mixer beat together remaining butter, brown sugar and salt. Next beat in the browned butter and vanilla extract. Then with a spoon mix in the flour and the hazelnuts. Mix with your hands if necessary.
- Separate dough into 4 circles and form in to disks and place on parchment paper lined cookie sheet. Prick each circle with a fork a bunch of times, then with a knife cut each circle into eight but do not separate-just form the lines.
- Preheat oven to 350.
- Bake for 15 minutes and when removed from the oven cut over the lines again with a knife this time cutting through. Let cool for 10 minutes. Meanwhile in a microwave safe bowl melt the chocolate chips and shortenings and microwave at 30 second intervals stirring in between (mine took 2 minutes). Once melted dip each wedge into the chocolate and let excess chocolate drip off and sprinkle with fleur de sel, then let cool on a sheet of wax or parchment paper. Alternatively you can drizzle the chocolate over the shortbread instead of dipping each piece