Hazelnut Shortbread with Fleur de Sel
Hazelnut Shortbread - Shortbread Cookie Recipes - Christmas Cookie Recipes

Recipe and Photo from the Wisconsin Milk Marketing Board.

Browning a portion of the butter before adding it to the cookie batter intensifies the buttery taste of this crisp, nutty shortbread. The final flourish of fleur de sel or sea salt enhances the flavors and textures of the cookie adding a salty edge and satisfying crunch.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
 

Hazelnut Shortbread with Fleur de Sel Recipe

Recipe Type: Cookies, Christmas Cookie, Chocolate, fleur de sel
Yields: 3 to 4 dozen
Prep time: 20 min
Cook time: 25 min

Ingredients:

1 cup unsalted butter, softened but still cool, divided
1/2 cup granulated sugar
1/2 cup lightly-packed light brown sugar
1/4 teaspoon salt, plus a pinch, divided
1 whole egg, separated
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups (6-3/4 ounces) chopped hazelnuts (filberts)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 heaping teaspoon coarse fleur de sel or coarse salt
6 ounces bittersweet chocolate (look for bittersweet chocolate with a minimum of 60 percent cocoa solids)

Preparation:

Preheat the oven to 350ºF with oven rack in the middle. Butter a 10- by 15-inch jelly roll or sheet pan. 

Preheat the oven to 350ºF with oven rack in the middle. Butter a 10- by 15-inch jelly roll or sheet pan. 

Place 4 tablespoons (1/4 cup) butter in a small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty, and begins to brown, approximately 10 minutes. NOTE: The browner the butter, the deeper the flavor, but don’t let it blacken or burn. Set aside to cool to room temperature.

Place the remaining 3/4 cup butter in a large bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the granulated sugar, brown sugar, and salt; continue to beat until light and fluffy. Add the egg yolk, vanilla extract, and the cooled browned butter; mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Refrigerate the batter for approximately 20 to 30 minutes.

Divide chilled dough into eight (8) rough portions and arrange them evenly in the pan. Press dough down into an even layer to completely fill the jelly roll pan. 

In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle chopped hazelnuts over the top; press down lightly.

In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg, and sprinkle over the top of the nuts; then sprinkle sea salt over the top.

Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes. Remove from oven and let cool for 10 minutes; cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

Melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

Makes 3 to 4 dozen cookies.