Shortbread cookies with hazelnuts
Description
The cookies turn out soft yet crumbly, as is typical for shortbread. Do not grind the hazelnuts into a paste; instead, chop them coarsely so that small pieces remain noticeable. Avoid baking the cookies until they develop a golden crust, otherwise they will become too hard. Delicious.
Instructions
- 1
Step 1
1. Melt the butter in a saucepan until it turns a rich golden color, then let it cool. Grind the hazelnuts and a sprig of rosemary using a blender.
- 2
Step 2
2. Combine all ingredients. Place half of the dough onto plastic wrap or into a bag and shape it into a log. Freeze for 45 minutes.
- 3
Step 3
3. Cut the chilled dough into rounds and place on parchment paper. Bake in a preheated oven at 165 degrees for 13-15 minutes.
- 4
Step 4
4. Leave the finished cookies to cool, then transfer them to a plate.