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Hazelnut Shortbread
Hazelnut Shortbread

Before you jump to Hazelnut Shortbread recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

Ingesting healthy foods tends to make all the difference in how we feel. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and reduce our consumption of processed foods. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthy foods for treats between meals. You can spend hours at the food market searching for an ideal snack foods to make you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

One of the most popular snacks is natural yogurt. Often people elect to eat yogurt over a nutritious lunch which is not the best idea. As a snack, however, yogurt is one of the best things you can reach for. Along with calcium, it really is a good source of aminoacids and vitamin B. Yogurt is frequently eaten to help maintain the digestive system since it is so easily digestible by most people. Easy hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an uncomplicated way to reduce sugar while still enjoying a yummy snack.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to hazelnut shortbread recipe. You can cook hazelnut shortbread using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Hazelnut Shortbread:
  1. Prepare Hazelnuts (raw, with the shell on)
  2. Take Cake flour (sifted)
  3. Take Unsalted butter (bring to room temperature)
  4. Prepare Powdered sugar (sifted)
  5. Take Salt
  6. Take Milk
  7. You need Vanilla extract
  8. Use Chocolate dip
  9. Prepare ●Semi-sweet chocolate
  10. Use ●Milk
  11. Get ●Honey
Steps to make Hazelnut Shortbread:
  1. This time, I used fresh hazelnuts with the shells intact.
  2. Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.
  3. Once the hazelnuts have cooled, use pliers, etc. to remove the shells. (It's okay if a bit of the brown shell remains. It'll make it more flavorful.)
  4. Chop the nuts up in a blender or food processor until powdery.
  5. Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.
  6. Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
  7. Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
  8. Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)
  9. Put the dough into a resealable bag and close while pressing the excess air out. Press down to a 5~6 mm thickness and let chill in the refrigerator for at least 1 hour.
  10. Once chilled, cut the dough into 6 x 1.5 cm rectangles and bake at 120℃ (250F) on your oven's top rack for 1 hour. Let cool.
  11. Make the chocolate dip. Combine the ● ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally.
  12. Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.

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