Hazelnut Shortbread with Praline



Shortbread Cookies:

2 cups flour 

1 1/4 cups butter

1 1/3 cups icing sugar 

1 tsp vanilla essence

2/3 cups finely cut hazelnuts (Hazelnut Estate) 

1/4 tsp cream of tartar


1/4 cup whole hazelnuts (Hazelnut Estate) 

1/4 cup sugar 

2 Tbsp icing sugar 

1 Tbsp water


Preheat the oven to 160 degrees C.

Cream butter and the first lot of icing sugar until creamy and light, add the vanilla and mix well. In a separate bowl mix the finely cut hazelnuts (blitz them in a kitchen whiz if you’ve got one, or get Hazelnut Estates Hazelnut flour or pieces), cream of tartar & flour and slowly add to the butter mix. Lightly flour a clean bench and roll out the dough, I used star cookie cutter for the cookies. Line two baking trays and placed the cookies on the trays. Bake for 15- 20 minutes.  Leave to cool.

To make the praline, in a small pot, add the ¼ cup of sugar and heat until it starts to melt. Roughly cut the whole hazelnuts.  Once the sugar has started to look golden, add the nuts. Lay baking paper on a baking tray and pour the mix onto the tray and spread, then let it cool. Once the praline has cooled, blend it in a whizz, or hand crush it, but not too finely. Mix the last lot of icing sugar and water to a paste and spread a small amount on the centre of the cookies, then sprinkle over the praline.    


Recipe by: Amy Dougherty


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