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Vanilla, hazelnut & chocolate shortbread cookies

For this lovely recipe, we got inspired by the famous cookie of our childhood. You have the choice: eat the sablé with the spread on the side or combine the pleasures and do like us, incorporate a good dose of spread between two cookies. Yummy!

Ingredients

• 240g unbleached flour
• 30g raw whole hazelnuts or 30g hazelnut powder
• 70g powdered sugar
• 1 pinch of fleur de sel
• 1 whole egg
• 120g cold butter (unsalted)

 

Steps

1. If you use whole hazelnuts: Mix the hazelnuts with flour, powdered sugar and a pinch of salt. Otherwise, mix all the dry ingredients together in a bowl.
2. Add the cold butter and rub in.
3. Add the egg, mix well. Filter and keep in a cool place for at least 1 hour.
4. On a floured work surface or between two sheets of baking paper, roll out the dough with a roller. Be careful, it is up to you to judge the right thickness, do not make them too thick.
5. Preheat oven to 350F or 175 degrees
6. Cut out the cookies with a serrated cookie cutter or a glass, place them on a baking sheet with baking paper. You can keep some in the freezer and bake them as you wish.
7. Bake until golden brown, on average 12-18 minutes (this varies greatly from one oven to another). Pro tip: turn the baking sheet over halfway through the cooking time so that the cookies are evenly cooked. Let cool on a rack.
8. Place some spread in the middle of a cookie (no limit on the amount, other than the size of your cookie 😅) and top it with a second cookie. Gently press it down and then keep it in the fridge for a few minutes so that the spread hardens.
9. All that's left is to enjoy them and store them in a cookie jar.

Products we use in this recipe

 

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