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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Preheat oven to 325F degrees.
Stir together flour, powdered sugar, hazelnuts, and salt in medium-size
bowl. cut butter into flour mixture with a pastry blender until mixture
resemble coarse meal. Knead until mixture holds together. Divide dough in
half.
Place each half on ungreased baking sheet. Pat each out into a 9-inch
circle; crimp edges. Cut each circle into 12 equal wedges, but do not
separate.
Bake in preheated oven for 30 to 35 minutes or until golden brown. Drizzle
chocolate over hot shortbread. Cool 10 minutes. Then recut to separate
wedges. Cool the shortbread completely.
| Ingredients:
3 Cup(s) All-Purpose Flour
3/4 Cup(s) Powdered Sugar
1/2 Cup(s) Hazelnuts, toasted & ground
1/4 Teaspoon(s) Salt
1 1/4 Cup(s) Unsalted butter, in pieces
2 Ounce(s) Melted Semisweet Chocolate |
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