Hazelnut Shortbread Biscuits

Preparation

Step 1 : Toast the hazelnuts

Preheat the oven to 170°C. Spread the hazelnuts on a sheet and toast for 8 to 10 minutes until golden and fragrant.

Let them cool, then chop coarsely, keeping a few whole for decoration.

Step 2 : Make the dough

In a bowl, mix the flour, brown sugar and salt. Rub in the cold butter cut into cubes with your fingertips until sandy.

Add the egg, vanilla extract and chopped hazelnuts, then bring the dough together into a ball without kneading. Wrap in plastic and chill for 30 minutes.

Step 3 : Cut out the biscuits

Preheat the oven to 180°C. Roll out the dough on a floured surface to a thickness of 5 mm.

Cut out shapes with a cookie cutter and place them on a baking sheet lined with baking paper, spacing them slightly.

Step 4 : Bake the biscuits

Press a whole hazelnut gently onto the top of each biscuit. Bake for 12 to 15 minutes until the edges are lightly golden.

Let them cool for a few minutes on the sheet before transferring to a wire rack.

Step 5 : Serve and store

Let the biscuits cool completely. They should be crisp and crumbly.

Serve with tea or coffee, and keep them in an airtight container for up to a week.