Cinnamon-Hazelnut Shortbread Bars
10
- Prep Time20 min
- Total Time50 min
- Makes32
Cinnamon hazelnut shortbread bar. (Photo, Sian Richards.)
Ingredients
3 cups all-purpose flour
1/2 tsp salt
1 cup skin-on filburts or hazelnuts
2 tsp cinnamon
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated sugar
Instructions
PREHEAT oven to 350F. Spray two 8 × 8-in. metal baking pans with oil and line each with overhanging parchment.
ROAST hazelnuts in a single layer on a baking sheet until golden, 8 to 10 min. Pour hot hazelnuts onto a clean kitchen towel. Wrap around hazelnuts and rub until skin flakes off, then coarsely chop.
STIR flour with chopped hazelnuts, cinnamon and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
DIVIDE dough in half. Press a portion of dough evenly into each prepared pan. Using a fork, prick dough all over.
BAKE in centre of oven until golden, 28 to 30 min. Cool completely on a rack, about 1 hour. Remove shortbread from pans to a cutting board, then cut each into 16 bars.
Check out more of our best shortbread cookie recipes.
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