Cookies, as befits shortbread baked goods, are soft, but crumbly. You should not turn the hazelnuts into a paste, it is better to chop them so that small pieces are felt. Cookies should not be golden brown or they will become too hard. Delicious!
Purpose: For an afternoon snack
Main ingredient: Dough / Shortcrust pastry
Dish: Baking / Cookies / Sweet
- Butter - 230 Grams
- Hazelnut - 1 Glass
- Flour - 2 Glasses
- Sugar - 3/4 Cup
- Salt - 0.5 Teaspoons
- Rosemary - 1 Piece
Number of Servings: 36-40
How to make "Hazelnut shortbread cookies"
1. Melt the butter in a saucepan until it is deep golden brown and cool. Grind the hazelnuts and rosemary sprig with a blender.
2. Combine all ingredients. Place half of the dough in a plastic wrap or sleeve and form a sausage out of it. Place in the freezer for 45 minutes.
3. Cut the cooled dough into circles and place on parchment. Bake in an oven preheated to 165 degrees for 13-15 minutes.
4. Leave the finished cookies to cool, then transfer to a plate. Enjoy your tea!