Ingredients for Hazelnut Shortbread Buttons
- 1 cup (2 sticks) unsalted butter
- ¾ cup icing sugar
- ½ cup cornstarch
- 2 cups all-purpose flour
- 1 cup hazelnuts
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How to Make Hazelnut Shortbread Buttons
- Preheat oven to 180°C (350°F). Toast 1 cup of hazelnuts on a baking sheet for 5-7 minutes, until fragrant. Wrap in a clean kitchen towel and rub to remove skins.
- Roughly chop the toasted hazelnuts.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup icing sugar until light and fluffy.
- In a separate bowl, sift together 2 cups all-purpose flour and ½ cup cornstarch. Gradually add the dry ingredients to the creamed butter mixture, along with the chopped hazelnuts. Mix until just combined.
- Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until it comes together.
- Roll the dough into walnut-sized balls.
- Place the balls onto a baking sheet lined with parchment paper, leaving some space between each. Gently flatten each ball with a fork.
- Bake at 150°C (300°F) for 25-30 minutes, or until the edges are lightly golden. The centers should remain pale.
- Let the shortbread cool completely on the baking sheet before serving.
- **Optional:** Dip half of each shortbread button into melted dark chocolate.
- **Optional:** Roll out the dough to ¼ inch thickness and use cookie cutters to create fun shapes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
22g
Carbs
4g
