🌿 New June menu in the Premium Area
You’re hosting, but don’t you have a life of your own?
This menu has been designed so that most of it can be prepared in advance. On the day itself, all you need to do is put the finishing touches to it at your leisure and enjoy the company of your guests.
Hazelnut shortbread biscuits - classic style & Icebox (traditional method & Thermomix)
Description
When my eldest son went away to boarding school, I made a batch of these little hazelnut shortbread biscuits to go with him, along with a book that was close to my heart. My own father gave me the same book when I went to boarding school, and I still remember it fondly.
This time, I chose the Icebox - Rolled dough, stored in a cool place and sliced before baking. Practical, tender and crisp, these biscuits keep well... and provide long-lasting comfort.
Ingredients
Instructions
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Traditional method
Preparation :
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Beat the butter with the sugar and vanilla sugar until light and fluffy.
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Add the flour, hazelnut powder and salt. Mix until smooth.
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Form the dough into a ball, wrap in cling film and leave to rest in the fridge for 1 hour.
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Preheat oven to 170°C (traditional heat).
→ Variant A - biscuit cutters :
5A. Roll out the pastry on a lightly floured surface to a thickness of 3-4 mm.
6A. Cut out shapes with a cookie cutter as you wish.
7A. Place the biscuits on a baking tray lined with baking paper.
8A. Cook 10 to 13 minutesBake until the edges are lightly browned.
9A. Leave to cool on a wire rack.→ Variant B - Icebox style (on a roll) :
5B. Form the dough into one or two rolls about 4 cm in diameter.
6B. Roll the rolls in finely chopped hazelnuts to coat.
7B. Wrap each roll in cling film and place in the refrigerator for at least 1 hour (or until the following day).
8B. Cut the rolls into slices about 5 mm thick and place the biscuits on a baking tray lined with baking paper.
9B. Cook 10 to 13 minutesBake until the edges are lightly browned.
10B. Leave to cool on a wire rack before serving.Tip: The dough keeps for several days in the fridge and can be frozen. Simply cut the slices while they are still cold and cook them straight away.
Thermomix method
Preparation :
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If you are using whole hazelnuts: put them in the bowl and blend. 10 s / speed 10. Scrape down the sides and set aside.
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Go to 150 g soft butter, 110 g sugar and 1 sachet vanilla sugar in the bowl.
→ Mix 20 s / speed 4. -
Add 150 g flour, 100 g hazelnut powder (or those ground previously) and 1 pinch of salt.
→ Mix 30 s / kneading function (epi). -
Remove the dough from the bowl and shape into a ball.
→ Variant A - Die-cut:
5A. Wrap the dough and leave to rest in the fridge for 1 hour.
6A. Spread out on a lightly floured surface to a thickness of 3-4 mm.
7A. Cut out shapes and place on a baking tray lined with baking paper.
8A. Cook 10 to 13 minutes at 170 °CBake until the edges are golden brown.→ Variant B - Icebox style:
5B. Form one or two rolls about 4 cm in diameter.
6B. Roll in finely chopped hazelnuts.
7B. Wrap and refrigerate for at least 1 hour.
8B. Cut into 5 mm slices and place on a baking tray lined with baking paper.
9B. Cook 10 to 13 minutes at 170 °CBake until the edges are golden brown.Thermomix tip : To chop the hazelnuts for the coating, blend 5 s / speed 6 according to the desired texture.
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