Hazelnut Shortbread recipe

Ingredients:

3 cups of all-purpose flour.
¾ cup of powdered sugar.
½ cup of hazelnuts, toasted and ground.
¼ teaspoon of salt.
1 ¼ cups of unsalted butter, in pieces.
2 oz of semisweet chocolate, melted.

Preparation Instructions:

Preheat your oven to 325°F (160°C).

In a suitably sized bowl, stir together the flour, sugar, hazelnuts and salt.

Cut the butter into flour mixture with a pastry blender until the mixture resembles coarse meal.

Knead until the mixture holds together; then divide the dough in half.

Position each of the halves on an ungreased baking sheet.

Pat each out into a nine-inch circle, then crimp the edges.

Cut each circle into 12 equal wedges, but do not separate.

Bake for 30-35 minutes or until golden brown.

Drizzle the melted chocolate over hot shortbread.

Allow to cool for 10 minutes.

Recut to separate wedges.

Allow the shortbread to cool completely.

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