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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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