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Hazelnut shortbread
Hazelnut shortbread
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Prep Time:
90 minutes
Cook Time:
12 minutes
Total Time:
102 minutes
Crunchy shortbread cookies filled with creamy Nutella.
Ingredients:
  • 125g butter, at room temperature
  • 60g pure icing sugar, sifted
  • 60g hazelnut meal
  • 115g (3/4 cup) plain flour
  • 100g (1/3 cup) Nutella Hazelnut Spread
Instructions:
  • Preheat the oven to 180°C and prepare 2 baking trays with non-stick baking paper.
  • Beat together the butter and sugar with an electric beater until pale and creamy in a large bowl. Fold in hazelnut meal and flour until combined. Transfer the mixture to a piping bag with a 1cm fluted nozzle.
  • Using a piping bag, create small 2.5cm wide spirals of dough on the lined trays, leaving space for them to expand. Bake in the oven for 12 minutes or until they turn golden brown. Let them cool completely on a wire rack.
  • Spread Nutella on half of the shortbread bases. Place the remaining shortbread on top, with the base-side down.

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