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Hazelnut Shortbread

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Category : Desserts, Recipes

Hazelnut ShortbreadMy grandmother was a classic “handful of this, pinch of that” Indiana farm wife cook. When I was young, we moved across the country so I didn’t often have the opportunity to learn how she prepared the amazing meals she served to family and farm hands every day, with ingredients from her garden and the farm.

During one of our annual visits to the farm, though, I got lucky. Strawberries were ripe and plentiful, and I found out she was planning to bake some shortbread to go with them. I asked if she would show me how. We spent a delightful hour that afternoon  in front of her Hoosier cabinet making wonderful, light shortbread. It’s one of my favorite memories of her.

This recipe isn’t Grandma’s shortbread, but I think she’d agree it’s similarly rich and delicious. The sweet hazelnuts from Holmquist are the heart of it’s taste, and they serve the purpose beautifully. A little raspberry puree with a mint garnish completes the flavor combination.

  • Prep Time:
    20 min
  • Cook Time:
    30 min
  • Ready In:
    50 min
Servings: 24 wedges
Ingredients:
  • 3 cups of all-purpose flour (Fairhaven Organic Flour Mill, Bellingham)
  • 1/2 c honey (4th Corner Farm, Ferndale)
  • 1/2 cup of hazelnuts, raw (Holmquist Hazelnut Orchards, Lynden)
  • 1/4 teaspoon of salt (see Exceptions)
  • 1-1/4 cups of butter, melted (Breckinridge Farm, Everson)
  • raspberry puree (frozen, from friend’s home garden last year)

Instructions:

Preheat your oven to 325F.

Finely chop or grind the hazelnuts. (A coffee grinder can be useful for this purpose.)

In a mixing bowl, stir together the flour, hazelnuts and salt.

Stir the melted butter and honey into flour mixture.

Knead until the mixture holds together, adding a little more flour if necessary. Then divide the dough in half.

Position each of the halves on separate ungreased baking sheets. Pat each out into a nine-inch circle, then crimp or smooth the edges. Cut each circle into 12 equal wedges, but do not separate.

Bake for 25-30 minutes or until golden brown. Watch closely the last few minutes, since the browning can happen quickly.

Drizzle with the raspberry puree.

Allow to cool for 10 minutes.

Separate the wedges by cutting again.

Serving Suggestions:

Serve with Garlic Scapes Omelet and Wilted Mustard Greens.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Home garden

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